Œufs à la Portugaise (Eggs with Tomato)

Ingredients

• eggs
• hard-boiled eggs (for the Durs version)
• tomato fondue
• chopped parsley
• sauce Tomate
• tomatoes
• oil
• seasoning
• sauce Portugaise
• butter
• glace de viande

Instructions

1. (Sur le plat) Spread a spoonful of tomato fondue over the bottom of the dish.
2. Break the eggs on top and cook them.
3. After cooking, set a small bouquet of thick fondue on each side of the yolks, with a little chopped parsley on top.
4. (En cocotte) Put half a spoonful of fine tomato fondue in the bottom of each cocotte.
5. Break the eggs in, poach them and surround the yolks with a ribbon of sauce Tomate.
6. (Durs) Take somewhat firm tomato halves, press them, remove the seeds, season them and cook them in oil.
7. Set half a hot hard-boiled egg on each tomato half and coat with thick sauce Portugaise.
8. (Brouillés) Dress an ordinary scrambled egg mixture in a timbale.
9. Peel, press and chop tomatoes, sauté them in butter and set them as a bouquet in the middle.
10. Surround the bouquet with a ribbon of glace de viande and place a pinch of chopped parsley on top.