Poached Eggs Duchesse Anne
|Tomatoes||3 Large, cut in halves|
|Chopped mushrooms||2 Cup (32 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped parsley||1⁄3 Cup (5.33 tbs)|
|Soft bread crumbs||1⁄4 Cup (4 tbs)|
|Beef broth||1⁄2 Cup (8 tbs)|
|Port wine||1⁄4 Cup (4 tbs)|
|Butter||3 Tablespoon, softened|
|Bacon slices||12 , fried|
Scoop out seeds from tomato halves.
Put tomatoes into a shallow baking pan; set aside.
Add mushrooms and onion to 3 tablespoons hot butter in a skillet; cook until just tender.
Mix in parsley and bread crumbs; heat 2 minutes.
Season tomato halves with salt and pepper; spoon in mushroom mixture.
Bake at 350Â°F about 20 minutes, or until tomatoes are just tender.
Meanwhile, simmer broth to reduce by one half; mix in the wine; simmer 5 minutes.
Spread the butter on both sides of the bread rounds; heat rounds in skillet until golden brown.
Arrange toast rounds on preheated platter.
Place a tomato half on each round and drizzle with wine sauce.
Top each with a poached egg and 2 bacon strips.