Eggs à la Portugaise

Ingredients

• 1 spoonful tomato fondue (tomato purée)
• 2–3 whole eggs
• 1/2 spoonful fine tomato fondue
• to taste Tomato sauce (sauce Tomate)
• 2 whole firm tomatoes, halved
• to taste salt and pepper
• to taste oil
• 1–2 whole hard-boiled eggs, halved
• to taste Portuguese sauce, thick (sauce Portugaise serrée)
• 1 bunch peeled and diced tomatoes, sautéed in butter
• to taste meat glaze (glace de viande)
• pinch fresh parsley, chopped

Instructions

1. This entry presents three distinct preparations of eggs à la Portugaise (Portuguese-style):
2. **SUR LE PLAT (Baked in a Dish):** Spread a spoonful of tomato fondue (tomato purée) across the bottom of the dish. Break the eggs directly onto it. Cook until set. Once cooked, arrange a small bunch of thick tomato fondue on each side of the yolks. Finish with a pinch of chopped parsley.
3. **EN COCOTTE (In a Small Cocotte Dish):** Line the bottom of each cocotte with half a spoonful of fine tomato fondue. Break eggs into the cocotte and poach them gently. Surround the yolks with a cordon (thin ring) of sauce Tomate.
4. **DURS (Hard-Boiled):** Select firm half-tomatoes. Press them lightly to remove seeds, season with salt and pepper, and cook them in oil. Place a warm half of hard-boiled egg atop each tomato half. Coat generously with thick Portuguese sauce (sauce Portugaise serrée).
5. **BROUILLÉS (Scrambled):** Prepare scrambled eggs using standard technique. Arrange in a dome on the plate. Place a small bouquet of peeled, pressed, and diced tomatoes (sautéed in butter) at the center. Encircle the tomato bouquet with a cordon of meat glaze (glace de viande). Crown with a pinch of chopped parsley.