4 tomatoes (75 g each approx)
4 eggs
salt and pepper
2 tbsp (1 oz) 25 g butter
2/3 cup (150 ml) 1/4 pt aspic jelly 4 tbsp milk
4 eggs
salt and pepper
2 tbsp (1 oz) 25 g butter
2/3 cup (150 ml) 1/4 pt aspic jelly 4 tbsp milk
for the garnish
chopped parsley
method
1. Cut the tomatoes in half and scoop out the centres.
2. Leave upside down to drain.
3. Beat the eggs, milk, salt, and pepper together lightly.
4. Melt the butter in a small pan, add the beaten egg, reduce the heat and cook gently, stirring all the time, until the eggs are just set and creamy.
5. Fill the tomato cups with the eggs and leave until cold.
6. Melt the aspic jelly; then chill it until at setting point but still liquid.
7. Coat each filled tomato half with jelly.
8. Chill the remaining jelly until set; then chop it roughly.
9. Serve the tomato cups surrounded by the chopped jelly on a platter of salad, and garnish with parsley.
2. Leave upside down to drain.
3. Beat the eggs, milk, salt, and pepper together lightly.
4. Melt the butter in a small pan, add the beaten egg, reduce the heat and cook gently, stirring all the time, until the eggs are just set and creamy.
5. Fill the tomato cups with the eggs and leave until cold.
6. Melt the aspic jelly; then chill it until at setting point but still liquid.
7. Coat each filled tomato half with jelly.
8. Chill the remaining jelly until set; then chop it roughly.
9. Serve the tomato cups surrounded by the chopped jelly on a platter of salad, and garnish with parsley.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
