Oeufs Pochés à l’Aurore

Poached Eggs with Aurore Sauce

Method

Poach eggs, 1 per person. Make Aurore sauce. Cut fresh tomatoes in half, one half per person. Scoop out seeds and juice. Sauté cut side of tomato in chunk of butter seasoned with 1 minced clove garlic. Cook about 3 minutes. Turn, season tomatoes, and reheat eggs. Place hot egg into each tomato half, set on toast rounds and glaze with Aurore sauce. Sprinkle with grated Parmesan cheese. Brown under broiler.

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