*  Exported from  MasterCook  *

       Baked Eggs With Ham And Sausage {Huevos Al Plato A La Flame}

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : * Spanish                        Egg Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    Eggs
   8      slices        Chorizo or peperoni sausage -- small slices
   4      ounces        Cured ham
     1/2                Sweet red peppers -- canned or precooked
   2      small         Tomatoes -- peeled and chopped
     1/2  cup           Olive oil
   2      tablespoons   Olive oil
   2      tablespoons   Peas - cooked or canned -- heaping tbsps
   2      tablespoons   Green beans - cooked or canned -- heaping tbsps
   2      tablespoons   Asparagus tips - cooked or canned
   2      drops         Sherry -- or a few drops
   2      drops         Bouillon -- or a few drops
   1      pinch         Salt

   Cut half the ham into small cubes; divide remainder into eight triangular pieces.
 Cut pepper into eight similar triangles.  
Peel and seed tomatoes and chop them.  
Dice green beans and asparagus tips.  

Preheat oven to 375 degrees.
   
Heat 1/2 cup olive oil and fry the cubed ham. 
 When it is browned, add the peas, beans, and asparagus tips. 
 When they are caught, add the tomatoes and sprinkle over the
 mixture a few drops of sherry and a few drops of bouillon. 
 Let it cook for a few minutes until the sauce is reduced.
  
 The eggs can be made in one large baking dish or in individual ramekins (
of porcelain, pyrex, or earthenware). 
 Line the dish or dishes with the contents of the frying pan and
 add the eggs one by one, breaking them first into a saucer,
 then sliding them into the baking dish.  
Fry slices of chorizo and the triangles of ham lightly in the remaining olive oil. 
 Sprinkle a little salt on the whites of the eggs only. 
 Decorate the edges of the dish or dishes with alternating pieces o
f chorizo, ham, and pepper.  
Sprinkle the oil from the frying of the chorizo and ham over the top, 
place the dish in a pan of boiling water and

 bake in a preheated 375 degree oven for 6 to 10 minutes or
 until the whites are cooked but the yolks still tremble slightly.  
Serve at once.

  Comments:  This is an unabbreviated version of the renowned classic dish from Seville, the recipe of a chef and gastronomic authority.  It makes an economical and very decorative first course.

   Recipe Source:
THE SPANISH COOKBOOK   by Barbara Norman
Published by Bantam Books, Inc.       (c) 1969

  Recipe formatted for MasterCook II  by Joe Comiskey  JPMD44A  on 01-17-1995

                   - - - - - - - - - - - - - - - - - -