CookEat Recipe
Fried Eggs, Lamontagne
Turned-over fried eggs on herb-and-breadcrumb-coated tomato slices, finished with hot tomato sauce.
Method
Steps
Step 1
For the tomato sauce, dice the four ounces lean raw ham, slice two carrots and two onions, and chop one leek, two parsley branches, one celery branch, one green pepper and one garlic clove. Melt two ounces butter in a large saucepan. Add the ham and these vegetables with two cloves, one teaspoon whole peppercorns, half a bay-leaf sprig, half a thyme sprig, one tablespoon salt and one light tablespoon icing sugar. Cook over brisk heat for about twelve minutes, stirring, until lightly browned.
Step 2
Stir the four tablespoons flour into the sauce pan and cook for five minutes. Add the two quarts fresh ripe red tomatoes cut into quarters and one quart cold water. Mix, cover and simmer very gently for one and a half hours, stirring occasionally. The diced ham must be thoroughly cooked; check that its centre reaches 70°C for two minutes.
Step 3
Press the sauce through a sieve and then strain through clean food-safe cheesecloth. Measure one gill of the actual finished sauce and keep it hot for immediate use. Divide the unused sauce into small shallow containers, cool rapidly and refrigerate at 40°F or colder within two hours; freeze for longer storage.
Step 4
Wipe the four fresh red tomatoes and cut into slices. Finely chop the separate three parsley branches, one chervil branch, three shallots and remaining half garlic clove. Put these chopped ingredients in a corner of a clean cloth and squeeze out and discard their juice. Mix the pressed herbs and shallots with the two tablespoons fresh breadcrumbs, separate half teaspoon salt, three saltspoons sugar and two saltspoons ground pepper on a plate. Turn the tomato slices in this mixture.
Step 5
Heat the one tablespoon melted butter in a frying pan. Arrange the coated tomatoes side by side and fry briskly for one and a half minutes on each side. Lift out with a skimmer, arrange on a hot serving dish and keep hot while cooking the eggs.
Step 6
Cook the twelve eggs in six pairs. For each pair, lightly butter a small frying pan, carefully break in two eggs and season with one very light saltspoon salt and one-third saltspoon ground white pepper. Fry for two minutes, turn both eggs over carefully, using a spatula if needed, and fry for one minute longer as a guide, continuing until both whites and yolks are firm. Slide each pair onto a hot dish and keep hot while repeating for the remaining five pairs. Use the six very light saltspoons salt and two saltspoons white pepper across all twelve eggs.
Step 7
Carefully slide all twelve turned-over fried eggs over the hot tomato slices. Pour the measured one gill hot tomato sauce over all and serve promptly.
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