Eggs in Dariols with Tomato Butter

Œufs en Darioles au Beurre de Tomates


Butter some dariol moulds and sprinkle half of them with chopped tongue or truffle, and the other half with chopped parsley; break a fresh egg in each mould, and put a little piece of butter on the top of each, stand the moulds in the stewpan, which has a fold of paper on the bottom, and hot water to come nearly to the top of the moulds, and cook in the oven until the eggs are lightly set; take them up, pass a little knife round the moulds, and turn the eggs out on a dish on little round croûtons of fried bread, pour tomato butter round them, and serve for breakfast, luncheon, or a second course dish.