CookEat Recipe
Poached Eggs in Tomato Sauce
Eggs poached directly in tomato sauce and broth, served two at a time on fresh toast.
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 the actual finished sauce portion needed below 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
Measure one actual pint of the finished tomato sauce into a wide saucepan and add the half pint ready-to-use unsalted veal broth. Bring to a thorough boil.
Step 5
Use twelve clean, intact, commercially in-shell pasteurized eggs kept refrigerated until needed. Carefully crack six eggs into the boiling tomato mixture and poach for about three minutes, until the whites are set. Lift them out with a skimmer and put two eggs on each of three freshly prepared plain, unbuttered toasts.
Step 6
Poach the remaining six eggs in the same tomato mixture and put two on each of the remaining three fresh toasts. Serve all six toasts promptly. Discard the used poaching sauce.
Cooked it? Rate it.
Cooked 0 times