CookEat Recipe
Fried Sweetbreads and Eggs with Tomato Sauce
Lemon-seasoned crumbed sweetbreads fried golden, served with separate fried eggs and tomato sauce.
Method
Steps
Step 1
For the proposed tomato sauce, soften the onion in olive oil for 5 minutes; add garlic for 30 seconds, then tomato, salt, pepper and paprika. Simmer uncovered 15–20 minutes until spoonable, adding a little water only if it catches. Measure about 240 mL for the dish.
Step 2
Blanch cleaned food-grade sweetbreads in gently simmering water until firm and fully cooked; cool just enough to trim membranes, then season with salt, pepper, lemon and parsley.
Step 3
Coat with fine breadcrumbs and fry in hot lard until golden and thoroughly hot; drain. Fry four eggs separately to a safe desired set.
Step 4
Plate one egg beside each portion of sweetbreads and offer the warm tomato sauce separately.
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