Eggs Hussarde (Poached or Soft-Boiled)

Ingredients

• large tomato halves
• onions, coarsely chopped
• butter
• lean ham, diced
• a few fillets demi-glace sauce (meat reduction)
• velouté (blond roux-based sauce) seasoned with cayenne pepper
• poached or soft-boiled eggs

Instructions

1. Prepare large tomato halves and press them firmly to remove excess moisture. Season and grill or poach them in the oven.
2. Garnish each tomato half with coarsely chopped onions that have been sautéed in butter, and diced lean ham. Bind this mixture with a few fillets of demi-glace (meat reduction).
3. In the center of each garnished tomato, place a poached or soft-boiled egg and coat it with velouté (blond roux-based sauce) seasoned with cayenne pepper.