Cooking For 1966 EGGS CREOLE
(By Celia Timms) Egg dishes are frequently used for lunches —formal and otherwise. They are quickly cooked, light and nutritious and enjoyed by most people. The flavours of eggs and tomatoes blend most successfully and the following recipe demonstrates this very well. It is eggs creole. Ingredients:— 4 large tomatoes 1 medium onion i cup diced green pepper 4 rashers bacon Jib fresh mushrooms 2oz butter 1 teaspoon Worcestershire sauce 6 eggs Salt pepper { cup Burgundy wine.
METHOD: Peel and slice the tomatoes. Then in a greased ovenproof dish arrange in alternate layers with the sliced onion, green pepper and sliced mushrooms and the bacon which has been chopped and lightly sauted. Melt the butter, add Worcestershire sauce to it and pour over the ingredients in the dish. Season with salt and pepper. Bake these in a moderate (350 deg oven 30 minutes. Remove from the oven and pour over the six eggs, which have been well beaten and seasoned with salt and pepper and the Burgundy. Continue baking in slow (300 deg) oven until set Garnish with parsley.
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Bibliographic details
Press, Volume CV, Issue 31061, 17 May 1966, Page 2
Word Count
184Cooking For 1966 EGGS CREOLE Press, Volume CV, Issue 31061, 17 May 1966, Page 2
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