Recipes Included On This Page Eggs In Tomato Cups Espagnole Sauce Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Eggs In Tomato Cups Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 11-10 Oct 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 large tomatoes -- garden fresh, firm 1/3 cup fresh grated parmesan cheese 8 medium eggs -- fresh 1 teaspoon herbs of choice 4 slices cheese -- Cheddar or American Salt Fresh ground melegne pepper Note - the tomatoes should be fresh picked and should be at the point where you can still hollow them out but headed for buttery soft in the next day or so. Herbs suggested but feel free to play with it: oregano, chervil, basil, sage, Mrs. Dash Italian or original. Preheat oven to 425F while slicing tomatoes. Remove tops then scoop out seeds and pulp. Place in a shallow baking dish, sprinkle with a bit of salt or Mrs Dash (I used Italian}, fresh ground pepper and put in a pinch of the parmesan cheese. Crack the egg into the tomato. Sprinkle with pepper, salt or Mrs. Dash, other herbs and a tiny bit of parmesan. Bake for 20 minutes for soft yolks and 30 to 35 for hard. During the last 4 minutes place two slices of the cheddar cheese in a cross pattern on top. Melt and let brown. When I removed it from the oven I put a small amount of fresh chives on top of the cheese. NOTES : From Vegetarian Times 2006 A bit of a warning, this recipe is designed to show off garden fresh heirlooms as well as range free chicken eggs. It isn't going to taste the same with factory chicken eggs and shipped tomatoes. Contributed to the FareShare Gazette by PJ; 5 October 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 100 Calories; 5g Fat (47.4% calories from fat); 7g Protein; 6g Carbohydrate; 1g Dietary Fiber; 212mg Cholesterol; 81mg Sodium. Exchanges: 1 Lean Meat; 1 Vegetable; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Espagnole Sauce Recipe By : CIA Textbook: The Professional Chef Serving Size : Preparation Time :0:00 Categories : Volume 11-10 Oct 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces vegetable oil -- (fluid ounces) 1 pound medium dice mirepoix ingredients 2 ounces tomato paste -- (fluid ounces) 1 gallon brown veal stock 1 pound brown roux 1 Sachet d'Epices Salt -- as needed Ground Black Pepper -- As Needed Basic Formula for Mirepoix Ingredients: 2 parts onion 1 part celery 1 part carrot Basic Forumla for Sachet d'Epices: 3 parsley stems -- up to 4 1 thyme sprig or 1 teaspoon dried thyme 1 bay leaf 1 teaspoon cracked peppercorns 1 garlic clove -- optional Heat oil in a rondeau over medium heat and saute onion until translucent. Add remaining mirepoix ingredients and continue to brown. Add paste and cook for several minutes until it turns rusty brown and has a sweet aroma. It is about a minute. Add stock and bring to simmer. Whisk roux in the stock. Return to a simmer and add the sachet. Simmer for about an hour skimming the surface as needed. Strain the sauce. Taste and season with salt and pepper. It is ready to serve or it may be rapidly cooled and refrigerated for later use. NOTES. This makes one gallon. Contributed to the FareShare Gazette by PJ; 16 October 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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