EGGS POACHED IN TOMATO SAUCE
This classic recipe elevates simple poached eggs with a rich and flavorful tomato sauce, creating a comforting and satisfying breakfast or brunch. The savory sauce, made with butter, flour, and canned tomatoes, perfectly complements the creamy yolks and firm whites of the eggs. Serve this elegant dish on toast for a complete and delicious meal.
Ingredients
- 1 tablespoon Butter
- 1 tablespoon All-purpose flour
- 1 1/2 cups Canned tomatoes, strained
- 1 pinch Baking soda (Originally 'a pinch of soda'. Baking soda is a modern equivalent.)
- 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 1 teaspoon Granulated sugar (Quantity estimated (not specified in original recipe))
- 4 large Eggs (Quantity estimated (not specified in original recipe))
- 4 slices Toast (Quantity estimated (not specified in original recipe))
Instructions
- 1In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the strained tomatoes. Add the baking soda, salt, pepper, and sugar. Bring to a simmer and cook for 15 minutes, or until the sauce has thickened slightly.
- 2Gently crack the eggs into the simmering tomato sauce. Cook until the egg whites are set and the yolks are still runny, about 3-5 minutes. Baste the eggs frequently with the sauce while cooking.
- 3Carefully lift the poached eggs from the sauce and place them on squares of toast. Pour the remaining tomato sauce around the eggs and serve immediately.