Eggs a la Columbus

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Select green peppers or small tomatoes of uniform size. Plunge into boiling water, and remove the outer skin. Cut around the stem, and remove the seeds and veins. Set the peppers or tomatoes in small cake-pans, break a fresh egg into each, add salt and pepper and poach in a moderate oven about twelve minutes or until the egg is set. Have ready a square of hot buttered toast for each egg. Serve with Tomato Sauce, poured round or in a dish apart.