Tomato and Egg Croute

Ingredients

• 2 tomatoes
• a little salt
• a little pepper
• a little fine chopped parsley
• a thin tomato sauce

Method

1. 1

   Slice the tomatoes and bake for a few minutes with salt and pepper.

2. 2

   Poach the required number of eggs.

3. 3

   On each croute, put a slice of tomato, then an egg; sprinkle parsley over each, and serve hot with tomato sauce around.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 92. The excerpt below is the record exactly as published.

2 tomatoes, and bake for a few minutes, with a little salt and pepper over them. Poach carefully the number of eggs you require. On each croute put a slice of tomato, then an egg ; sprinlde a little fine chopped pars- ley over each, and serve very hot, with a thin tomato sauce round. Findon and Cheese Savoury. 1 Findon Haddock (raw), 2 oz. grated Cheese, 1 tablespoonful Cream, a little Mustard, and a pinch of Cayenne. Scrape the meat from the bone, and mix it with the other in- gredients. Cook this for a minute or two', then add a beat-up egg, and boil the mixture for another minute or so. Serve on hot but- tered toast.. Crabs or kippers may be done in this way. 94 TRIED FAVOURITES COOKERY BOOK. Green Onion Toast. Take 1 lb. green onions, trim away any withered! part.s, and cut up the green into half-inch lengths. Put these in a saucepan, with boiling water to barely cover; add ^ teaspoonful salt, and rather less of sugar ; also some powdered mint or sage. Cook gently for A- hour; then add the white of the onions cut in rings, and stew for ^ hour longer. Then stir in 4 oz. of .butter, a little ketchup, and any additional seasoning necessary, and serve on toast as aliove. Croustades Findon Haddock and Tomato. 6 croustades bread 1 inch thick. Make hole in centre, with smaller cutter to put mixture in (bread removed will do for crumbs), egg and bread-ciaimb these, and fry in boiling fat deep enough to cover them. For mixture take ^ oz. butter, and same of flour, ^ gill milk or fish sauce, 4 tablespoonfuls cooked fish, finely cut ; 2 tomatoes, peeled and out small, pepper and salt. Fill in mixture, place in oven to heat through, and serve very liot. Ham Croquettes. i lb. cooked Ham, i lb. cooked Potatoes, 2 hard-boiled Eggs, 1 yolk of Egg, 1 tablespoonful minced Parsley. Chop ham and eggs and mix with parsley ; add potatoes and seasoning. Add yolk of egg and mix thoroughlju Flour the hands well and form into small balls. Fry in boiling fat.- < Ham Toast. Make a little white sauce, mince some cold ham with one gherkin ; add a little pepper

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