Poached Eggs — Creole Style

Ingredients

• I can of tomatoes
• i green pepper
• 4 rounds of toast
• 2 T butter
• i T lemon juice or vine- gar

Method

1. 1

   Stew the can of tomatoes and shredded green pepper until reduced to half; pour onto a hot platter and arrange toast on top.

2. 2

   Poach eggs according to directions.

3. 3

   Melt and brown butter, add lemon juice or vinegar, and when the liquid boils, pour over the eggs.

4. 4

   Sprinkle with salt and pepper and serve.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 34. The excerpt below is the record exactly as published.

poached eggs — CREOLE STYLE COFFEE CAKE COFFEE Grapefruit Cut the grapefruit in halves, crosswise. Half a grapefruit is one service. Remove all the seeds. Insert a sharp pointed knife between the outside skin or shell and the pulp and cut all around the inside. Now cut the skin away from the sides of each section of pulp, insert the knife under the core and cut free from shell, then lift out the core and membranes in one, thus leaving the pulp only. Sprinkle with powdered sugar and serve very cold. OCTOBER MENUS 59 Poached Eggs — Creole Style Stew I can of tomatoes and i green pepper, shredded, un- til reduced to half; pour onto a hot platter and arrange on top of it 4 rounds of toast ; on each piece of toast place an Qgg poached according to directions given in Lesson i6. Melt and brown 2 T butter, add i T lemon juice or vine- gar

Cook this with the app: pantry check, scaling, and the assistant.