Poached Eggs with Chipotle Sauce

• 2 each chipotle chili peppers
• 1/4 cup water
• 2 tablespoons shallots minced
• 1 tablespoon olive oil
• 1 tablespoon flour, all-purpose
• 1/2 teaspoon sage dried
• 1 teaspoon thyme dried
• 123 cups chicken broth
• 1/2 cup cream
• 12 large eggs

1. Before you begin preparing everything else, pour boiling water over chipotle or mora chiles.
2. Cover and let soak for at least 1 hour.
3. When chiles are well softened, puree them in a food processor with 1/4 cup w or chicken broth.
4. Meanwhile, saute shallots in olive oil until softened.
5. Then add flour and cook until lightly brown.
6. Stir in the herbs and slowly whisk in the chicken broth.
7. Simmer for 5 minutes and then add the cream.
8. Simmer sauce for 15 minutes or until slightly reduced.
9. Cream will thicken.
10. Add 2 teaspoons of the chipotle puree and simmer for 5 minutes longer to concentrate flavors.
11. If you want more chipotle flavor, you may add more puree at this point.
12. Be careful, it's picante.
13. Taste, and add salt, if necessary.
14. Poach or lightly fry the eggs.
15. Cut corn bread into 6 large squares.
16. Put a square on each plate.
17. Place cooked eggs on top of corn bread and ladle on about 13 cup of Chipotle Sauce per serving.
18. These eggs are great accompanied by black beans, turkey sausages and a fresh fruit compote to cool down the palate.

chili peppers, water, shallots, olive oil, flour, sage, thyme, chicken broth, cream, eggs

Taken from recipeland.com/recipe/v/poached-eggs-chipotle-sauce-44268 (may not work)