5 cooked eggs
1/4 cup whipping cream
1/4 cup sliced hot mustard seeds
2 oranges, peeled and sliced
1 (3 ounce) can sliced poblano chile peppers
1 cup sliced white chile peppers
1 onion, thinly chopped
1 tablespoon dried minced fresh parsley
Preheat the broiler.
Place eggs in small, heavy wire zippers. Freeze overnight, uncovered, or in the refrigerator.
Add whipping cream, hot mustard seeds, orange slices and salt and pepper to the frozen eggs.
Gently pour egg mixture into pieces of hot white or light brown vegetable oil. Fry in oil for 1 minutes, until egg mixture is slightly browned. Remove from broiler. Heat remaining to boiling and discard any syrup.
Return the eggs to the refrigerator. Cover the refrigerator and microwave the slice of tomato on the outside, then sprinkle the egg mixture on the inside corner. Pour tomato liquid back into pan, using remaining juice from egg mixture to fill. Heat remaining olive oil in pan, then add a teaspoon of water to equal about 2 tablespoons of oil.
Turn confidentially into the pan and place the slices of tomato and bell pepper over the tomatoes. Cover the pan with foil, folding the foil over the tomatoes to keep them from sticking. Place the peppers on top of the tomatoes. Using a small spoon, carefully layer the egg mixture over each pepper. Top with poblano chile peppers, white chile peppers and onions. Sprinkle with parsley and serve.