I used the suggestion of using individual Ramekins which worked well, it would have been difficult to get the eggs and tomatoes to match up exactly and not overbalance. I then removed the tomatoes from the ramekins for serving and kept the top third for presentation (with Green shoots, made a nice touch). I also had a problem with the cooking time, ideally you want the yolks runny but the whites take so long to cook that the yolks cook as well. The next time I'm going to try and bake the tomato shells first so that they are nice and hot and see if it makes a difference keeping the eggs at room temperature first (as with a traditional poached egg). I used sourdough toast soldiers and bit of tabasco and strong mature cheddar. The flavour was great (everyone knows what tomatoes and eggs taste like, you can spice it up if its too bland) and the meal was a success with my family.
via Epicurious.com: New Recipes http://ift.tt/1lrg6jb
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