-=> Quoting Dale Shipp to Jim Weller <=-

 JW> when garnishing all sorts of dishes with poached egg became a
 JW> thing.

 DS> A lot of the chefs on the various cooking shows that we watch garnish
 DS> with a sunny side up fried egg, with runny yolk.  The judges seem to
 DS> really like that.  Personally, I would not do that to anywhere near
 DS> the number of dishes that they do that to, but we do like a soft fried
 DS> egg on top of any sort of hash.

It's almost mandatory on hash!

And this just popped up ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Enchiladas (Red Chili)
 Categories: Tortillas, Tex-mex, Chilies, Cheese, Eggs
      Yield: 6 Servings
 
     18    Corn tortillas
      1 qt Red chili sauce
      1 lb Grated cheddar
      1    Large onion chopped
      6    Fried eggs (optional)
 
  Fry corn tortillas in deep fat to soften. Immerse in chili sauce and
  place on a warm oven-proof plate. Sprinkle with grated cheese and
  chopped onion. Cover with red chili sauce and place another tortilla
  on top. Repeat the process then pour enough chili sauce over them to
  cover tortillas. Three tortillas make one serving. A fried egg is
  traditional on top of each enchilada.
 
MMMMM


Cheers

Jim


... Southwestern Egg Rolls: new nadir in fusion cuisine.

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