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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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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1874 Calories from Fat 1044

% Daily Value*

Total Fat 121 g186.4%

Saturated Fat 59.4 g297%

Trans Fat 0 g

Cholesterol 1480.2 mg493.4%

Sodium 2617.4 mg109.1%

Total Carbohydrates 124 g41.4%

Dietary Fiber 16.1 g64.4%

Sugars 35.3 g

Protein 77 g153.3%

Vitamin A 181.9% Vitamin C 149.4%

Calcium 124.5% Iron 88%

*Based on a 2000 Calorie diet

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Poached Eggs Duchesse Anne Recipe