| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
Italian |
Cheese, Italian, Main dish, Vegetables |
3 |
Servings |
INGREDIENTS
| 3 |
|
To 4 large tomatoes; peeled (I used 4) |
| 3 |
tb |
Butter or olive oil (I used margarine) |
| 1 |
lb |
Mushrooms; thinly sliced |
| 6 |
|
To 8 Eggs (I used 7) |
|
|
Salt and pepper; to taste |
| 3/4 |
c |
Shredded Jack cheese (3 oz.) |
|
|
Chopped fresh parsley |
| 1 |
|
Or 2 sprinkles fresh thyme* |
INSTRUCTIONS
*My addition.
Cut tomatoes in cubes; drain in colander for several minutes.
Meanwhile, in 10 or 11" frying pan over high heat (I used 10" pan), melt
margarine. Add mushrooms and cook, stirring, until they are soft and
juices have evaporated. Add tomatoes; stir to heat through.
With spoon, make 6 to 8 nest spaces; break an egg into each space. Sprinkle
with salt and pepper; cover evenly with cheese.
Cover pan; cook on low heat until eggs are set as you like (took 20 to 30
minutes). Garnish with parsley and thyme.
Would be good served with fruit and toast.
Yield: 3 to 4 servings.
From _Sunset Italian Cook Book_ by the editors of Sunset Books and Sunset
Magazine. Menlo Park, CA: Lane Publishing Co., 1981. 2nd ed. (Editor,
Sunset Books: Elizabeth L. Hogan). Pp. 51-52. Tried 10/18/90. Posted by
Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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