Tomato Eggs

Ingredients

• 4 hard-boiled eggs
• 8 anchovies
• 3 tomatoes
• 2 oz. clarified fat
• Breadcrumbs

Method

1. 1

   Cut the eggs in half and remove the yolks.

2. 2

   Place the yolks in a basin with an equal quantity of tomato pulp and a small piece of butter.

3. 3

   Pound them all together, and season with salt and cayenne.

4. 4

   Stir it over the fire till hot, and then fill each half white with the mixture.

5. 5

   Decorate with 2 fillets of anchovy on each egg and serve on a bed of browned breadcrumbs, heated with dripping, pepper and salt.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 70. The excerpt below is the record exactly as published.

TOMATO EGGS. Oeufs farcis ciux tomates. 4 hard-boiled eggs. 8 anchovies. 3 tomatoes. Breadcrumbs. 2 oz. clarified fat

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