Thursday, April 12, 2007

Poached Egg-in-Tomato

Quite a showy dish for a brunch or light lunch, but its beauty belies its ease.

2 medium size, ripe tomatoes
¼ teaspoon salt, plus more for seasoning
½ teaspoon butter
2 eggs

1) Cut the tops off of tomatoes, 2 centimeters down and set aside to use later.
1) Carefully scoop out the seeds and flesh from tomatoes and discard.
2) Sprinkle 1/8 teaspoon salt in each tomato, and invert them on a paper towel. Allow to drain this way for 10-15 minutes.
3) Preheat oven to 425F or 220C. Make sure that it is hot when tomatoes are put in.
4) After the tomatoes have drained, place them into a baking dish right side up, and put ¼ teaspoon butter into the bottom of each tomato. Crack an egg into each, sprinkle with a bit of salt and a few cracks of the pepper mill. Replace the tomato top and bake for about 18 minutes.
Serve with slices of crisp sautéed bacon, Proscuitto or Serrano ham and toast. Serves 2.

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