Wednesday, May 5, 2010

Poached Tomato Eggs

This is one of my father in law's recipes.
In our early years of marriage my mother in law ran Murchies Tea Room in Victoria. Chef Vincent Parkinson was the chef and took this recipe that Dad shared with him, and served it in the restaurant. I'm sure Vince perfected the recipe with his expert culinary skills and taste, but Dad's original recipe is wonderful.
In the menu at the tea house this was called Poached Eggs Oaklane.


Ingredients:
-4 cups chopped tomatoes (I like to use beef steak tomatoes, but any will work)
-1/4 cup chopped fresh basil (or use 2 tsp dried basil)
-1/2 cup butter
-salt and pepper
-4 eggs
-toast, very crispy

Method:
In a heavy skillet, melt butter and add chopped tomatoes. Cook over medium heat until tomatoes begin to cook down. Add the basil and continue to cook until tomatoes are very soft. Turn down and simmer for 20 minutes. Add salt and pepper to taste.

Once the tomatoes are cooked down, crack eggs into the tomato basil mixture and poach to your desired likeness.
While eggs are poaching place a lid over to help set the yolk.
When the eggs are poached to your likeness, using a large flat spoon transfer onto toast.
Serve with fried potatoes, bacon or sausages.

20 comments:

  1. Oh, that looks amazing. I'm definately trying it this weekend.

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  2. great addition to a brunch! thanksfor sharing

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  3. That looks pretty yummy! I love poached eggs. I'll probably put mine on a tortilla with a dash of hot sauce!

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  4. Kathy. . the poached eggs this morning would be wonderful . .
    I am smiling at the clock . .seeing it has turned while I slept. . .

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  5. Gosh those eggs look yummy. Someday I want to have that recipe with "farm fresh" eggs. Wonder where I could go to get such a thing?

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  6. I'm just wondering about the tomato sauce .. could you remove the four eggs and then add more eggs to poach?

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  7. I think I would like a special breakfast this morning...one that looks like this!

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  8. That looks great! I will have to try it!:)

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  9. Lovella, you could probably poach 6 eggs in this amount of sauce, but we like to have lots of extra sauce over the eggs. I often double the recipe and make it in a wider pan so I can poach 8 eggs at a time. Kathy

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  10. Mmmm... Now I'm drooling! I love eggs, and fresh summer tomatoes are high on my list. I've set out four plants, and if they produce I'll be using recipes like this. I think the cooked-down tomatoes could be prepared ahead in case breakfast has to be quick.

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  11. I love eggs this way. I used to make them all the time but with a little more of a Mexican flavor, serving them with refried beans and tortillas.

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  12. i am so hungry this morning and now nothing will satisfy but this......maybe not for breakfast, but the family will get this for supper today.... this brings back memories from Mazatlan.

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  13. Yum!! I love the Mexican ideas too and Kathy, I'm eyeing those fried potatoes... they also look so good!

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  14. kathy......i made them for a late lunch and reduced the butter...
    still so good. yum.

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  15. OK... I'll be the male component of your audience. The breakfast looks good but I wouldn't wait for the summer tomatoes to arrive. Since I'm a great fan of Canadian chef Michael Smith, I'll pass on his comments about canned tomatoes. He says they are as good as it gets. They are picked at their peak and canned the same day... they are always tasty.

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  16. Eric, I appreciate your comment. I have also used canned tomatoes when I don't have fresh, but I am a fresh tomato fan.
    Kathy

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  17. M-m-m-m....my Brandywines are being planted and I'm ready for Summer!
    Love, love, ❤❤love your wonderful recipe collection and the loving spirit you share.

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  18. My grandfather made a version of this only once the eggs went in he put the whole thing in the oven and served it for lunch it was wonderful.

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  19. Hubby is waiting for me to make this:)

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