CookEat Recipe
Baked Eggs with Shallot Tomatoes
Individual baked eggs topped with gently cooked tomato, shallot and parsley.
Method
Steps
Step 1
Blanch the tomatoes for one minute, peel, remove the stems and quarter them. Mince the shallots.
Step 2
Warm half the butter in a saucepan, cook shallots briefly, then add wine, tomatoes, parsley, sugar, the tomato's 1 teaspoon salt and pepper. Cover and simmer 12 minutes.
Step 3
Mash the remaining butter with flour, stir it into the tomatoes and cook until lightly bound.
Step 4
Butter six ovenproof individual dishes, place two eggs in each and divide the remaining 1/2 teaspoon salt over them. Bake at about 180°C until yolks and whites are set and the egg mixture reaches 74°C; start checking at 8 minutes.
Step 5
Top each hot dish with a sixth of the tomatoes and serve at once.
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