1432 Oeufs à la Portugaise

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Sur le Plat

Spread a tablespoon of Tomato Fondue in the bottom of each dish, break in the eggs and cook in the usual manner. When ready, place a small bouquet of thick Tomato Fondue on each side of the yolk with a pinch of chopped parsley on top.

En Cocotte: Place half a tablespoon of Tomato Fondue in the bottom of each Cocotte, break in the eggs and cook au Bain-marie in the usual manner. When ready, surround each egg with a cordon of Tomato Sauce.

Hard-boiled

Use fairly firm and large tomatoes, cut them in half and remove the pips; lightly season and cook the tomatoes in a little oil. Place half a hot hard-boiled egg in each half tomato and coat with thick Sauce Portugaise.

Scrambled: Prepare the scrambled eggs in the usual way and arrange in a deep dish. Place in the centre a nice bouquet of roughly chopped flesh only of tomato, sautéed in butter; surround with a cordon of Meat Glaze and place a pinch of chopped parsley on top of the tomato.

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