Tuesday, April 30, 2013

Fried Eggs Bordelaise

(by Heather Hernandez, Technical Services Librarian)

Recipes for egg dishes continue in the Library's copy of The captain's table : 18 recipes for famous dishes served aboard the S.S. United States and S.S. America. This recipe sounds absolutely delicious and as soon as tomatoes come into season at our farmers' market, I'll be trying it!

Fried Eggs Bordelaise

Cut 6 medium to large firm tomatoes in half and press them, shaking gently over a bowl, to remove the seeds and water. Sprinkle tomato halves with salt and pepper to taste. Mix 2/3 cup fine fresh bread crumbs with 2 teaspoons finely chopped parsley, 2 teaspoons finely chopped shallots, and 1 garlic clove, chopped and crushed.

In a skillet, sauté 1/4 pound mushrooms, finely minced, in 2 tablespoons olive oil until they are almost black. Add to bread crumb mixture and toss well. Spoon 2 teaspoons of the mushroom-bread mixture onto each tomato half; sprinkle with olive oil.

Arrange the tomatoes in a buttered shallow baking dish. Bake in a very hot oven (450° F) for 10 to 12 minutes, or until tomatoes are soft and the tops are browned. For each serving, place two tomato halves on a plate and top each with a fried egg. Garnish with fried parsley. Serves 6.

(To make fine fresh bread crumbs, cut crusts from bread and tear into small crumbs, or blend torn bread pieces in a blender until crumbs are as fine as desired.)

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