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Poached Eggs Duchesse Anne

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Ingredients
  Tomatoes 3 Large, cut in halves
  Chopped mushrooms 2 Cup (32 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Butter 3 Tablespoon
  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)
  Bread rounds 6
  Butter 3 Tablespoon, softened
  Poached eggs 6
  Bacon slices 12 , fried
Directions

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 350°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.

Recipe Summary

Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Poultry

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