Oeufs Aptos

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 teaspoons melted butter
  • 2 shallots, chopped
  • 1 green pepper
  • 1 tomato
  • Salt, freshly ground black pepper, and cayenne pepper
  • Tabasco
  • 8 eggs
  • Chopped chives or parsley
  • 8 teaspoons sweet cream


  1. Preheat oven to moderate (350°F.).

  2. Place one teaspoon of melted butter and half of a chopped shallot into each of four individual shirred-egg dishes. Mix well and place in the oven briefly.

  3. Peel and chop the green pepper and divide it among the four dishes. Mix well and return to the oven.

  4. Peel and slice the tomato and place an equal number of slices in each dish. Season with salt, black pepper, cayenne and Tabasco to taste. Return to the oven and allow the tomatoes to cook for five minutes, or until they begin to soften.

  5. Remove the dishes from the oven. Break two eggs into each dish, being careful to keep the yolks whole. Sprinkle with chopped chives or parsley, and with additional salt, pepper, cayenne and Tabasco if desired.

  6. Pour one teaspoon cream over each yolk and return to the oven until the whites begin to set.

  7. Place under the broiler for a minute or two, until the cream browns, taking care that the eggs remain soft.

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