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Eggs with Tomatoes
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Ingredients:
3 tablespoons butter
4 even medium sized tomatoes
8 rounds buttered toast
3 eggs
2 tablespoons heavy cream
1 tablespoon chopped pimiento or red pepper
Salt and pepper to taste
Parsley
Directions:
- Select ripe tomatoes but do not have them too large; remove
stems and cut each in halves crossways; remove cores and pips, and
fry lightly in two tablespoons of butter.
- Have rounds of buttered
toast a little larger than tomatoes.
- Beat eggs with cream and seasonings. Add pimientos and mix to combine.
- Put remaining butter in small saucepan, add egg mixture and stir over medium heat until creamy and just setting.
- Place each half tomato on round
of toast, divide egg mixture into tomatoes, garnish with fresh parsley
and serve hot.
Makes 8 servings.
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