CookEat Recipe

Eggs Bertschmann

Name: Eggs Bertschmann
Ingredients: 3 Tomato — Red tomatoes, cut four slices EACH; 0.5 Teaspoon Salt — Tomato salt; 1906 source measure retained without conversion; 0.5 Teaspoon Sugar — Sugar; 1906 source measure retained without conversion; 3 Saltspoon (source measure) Pepper — Pepper; 1906 source measure retained without conversion; source unit: saltspoon; 2 Tablespoon Butter — Butter to fry tomatoes; 1906 source measure retained without conversion; 2839 Millilitre Water — Poaching water, three quarts STARTING; 2 Tablespoon Vinegar — Vinegar for poach; 1906 source measure retained without conversion; 1 Level tablespoon (source measure) Salt — Salt for poach; 1906 source measure retained without conversion; source unit: level tablespoon; 12 Egg — Fresh eggs; 6 Bacon — Very thin bacon slices; Flour — Flour for light tomato coating

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Slice THREE tomatoes into FOUR each = TWELVE pieces, season/dust with recorded flour and fry in two tablespoons butter two minutes each side. Poach TWELVE eggs in TWO groups of six in SAME salted/vinegared bath, three-minute historical guide to verified safe endpoint; trim and place one egg per tomato slice.
Step 2
Broil SIX thin bacon slices two-minute each-side guide to safe pork endpoint, place over egg platter; six bacon slices total for twelve eggs, not twelve bacon slices.

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