Penny Outskirts
Joined: 18 Sep 2005
Posts: 23385
Location: Planet, not on the....
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 Posted: Sat May 23, 09 8:49 am Post subject: Egg and Tomato Jumble |
 
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Ingredients
- One or two eggs per person (depending on how big an eater you are!).
- Two medium size tomatoes per person, sliced but not too thinly.
- Freshly ground salt(optional) and pepper to taste.
- Chopped parsley.
- A good knob of butter.
Recipe
- Melt butter in a frying pan - the pan needs to be one that has a lid, or you can find a lid to cover.
- Fry sliced tomatoes gently until just tender, tunrning once.
- Push tomoatoes so they are round the side of the pan, in a circle, then break the eggs into the middle of the tomatoes.
- Sprinkle eggs and tomatoes with parsley, salt(if used) and pepper to taste.
- Put lid on, and cook over a gentle heat until egg yolks are just set.
Comments
Great served with crusty bread, as you can mop up the juices with it!
Also works well with fresh basil instead of parsley
You can judge the right size of pan to use by putting the tomatoes around the outside before you start to cook, and altering pan size accordingly.
I\'ve also used cherry tomatoes for this recipe, and they work just as well. |
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