| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Breakfast:, Temporary |
2 |
Servings |
INGREDIENTS
| 2 |
md |
Ripe tomatoes |
| 1 |
tb |
Minced shallots or scallions |
| 3 |
lg |
Eggs |
| 1 |
tb |
Butter |
|
|
Salt and pepper; to taste |
|
|
Watercress or lettuce or garnish |
|
|
Chopped fresh chives or parsley or herbs |
INSTRUCTIONS
Cut tomatoes in half, squeezing out the juice and seeds, and scooping out
the central pulp with a tea spoon. Beat the eggs in a bowl with a pinch of
salt and pepper. Heat the butter in a heavy skillet and add the scallions
or shallots. Cook slowly for 2 to 3 minutes. Add the eggs and scramble over
low heat until they form soft curds, or to the degree of doneness you
prefer. Fill the tomato halves with the scrambled eggs and place on a bed
of watercress or lettuce. Garnish the top of the eggs with the chopped
herb. Serve with hot toast. Serves 2.
NOTES : Bon appetit from the Chef and staff at World Wide Recipes
Recipe by: WWRecipes
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb
16, 1998
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