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Drowned eggs

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Drowned eggs

Drowned eggs, also known as “oeufs noyés” in French cuisine, are eggs poached in a sauce, typically a creamy one like hollandaise or béchamel.


4 Eggs
3 cups of chopped Nopales
2 pieces of tomato
5 pieces of guajillo chili
100 grams of chipotle chili
1 clove garlic
¼ piece of onion
2 tablespoons of Oil
1 teaspoon salt


1-In a pot we bring water to boil and add the chopped nopales with a little onion and half a clove of garlic.  In the same way, we add a little salt to taste and, once cooked, we strain and rinse them to remove the excess slime that is generated.  We reserve them to use them later and continue with the recipe for drowned eggs with nopales.

2-On the other hand, we boil the previously deveined chiles together with the tomato and the rest of the garlic, add salt and leave over medium heat until the chiles become soft.

3-In the blender we place the chilies, tomato, garlic, a little water and add the chipotle chili, we blend perfectly until we have a homogeneous and not very thick sauce.

4-To continue with the preparation of the eggs drowned with nopales, in a saucepan we add a little oil and pour the tomato sauce previously obtained. 

We let it cook a little and before it starts to boil we add the nopales so that they begin to cook together with the sauce and take on the flavor of the guajillo chili.

5-After about 5 minutes from when the preparation began to boil, we add the eggs one by one very carefully so that the yolk does not break and we let it boil for another while until we notice that the egg is perfectly cooked.

6-Finally, we serve the drowned eggs with hot nopales and enjoy this delicious recipe.

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