Œufs à la Hussarde (Eggs in Half-Tomatoes with Onion and Ham)

Ingredients

• Fine half-tomatoes
• Onions
• Butter
• Lean ham
• A few spoonfuls sauce Demi-glace
• Eggs
• Velouté
• Cayenne

Instructions

1. Take fine half-tomatoes, press them thoroughly, season them, and grill them or poach them in the oven.
2. Sauté the coarsely chopped onions in butter and combine with the diced lean ham.
3. Bind with a few spoonfuls of sauce Demi-glace and garnish the tomatoes with this mixture.
4. Set a poached or soft-boiled egg in each garnished half-tomato.
5. Coat each egg with Velouté sharpened with Cayenne.