Comments on: Eggs with Tomato on Toast

By: lindsayj

lindsayj — Wed, 19 May 2010 17:45:43 +0000

This recipe tasted great, but did not turn out well for me, presentation-wise. Although I cooked the tomatoes until they were no longer watery (about 6-7 minutes), when I went to serve the dish I found that there was a lot more “tomato water” lurking in the bottom of the pan. I ended up having to remove the eggs, drain the tomato mixture, and then add the mixture back to the eggs.
It really did taste great, but I probably wouldn’t make it again because it was difficult to work with.

By: rachelmarie

rachelmarie — Wed, 10 Mar 2010 21:55:00 +0000

This looks very familiar. Is it based on the recipe of the same name in Marco Canora’s “Salt to Taste”?

In any event, if anyone enjoys this recipe, they should check out the Canora book. It is filled with simple, authentic recipes of a similar nature.

By: mikaoh

mikaoh — Wed, 10 Mar 2010 21:23:19 +0000

I don’t think that was Carroll in BCs question. Based on the picture, Carroll, I think you are supposed to make 5 indentations and use all 5 yolks. (although then I am guessing this recipe serves 5, not 4 like it states. Confusing). Bet you can change it to 4 eggs no problem though.

By: A Cozy Kitchen

A Cozy Kitchen — Wed, 10 Mar 2010 06:24:41 +0000

Hi Carroll, You should use two of the egg whites and set aside the other three for another use. If you use all five egg whites, it’ll be too thick. Sorry for the confusion!

By: Carroll in BC

Carroll in BC — Wed, 10 Mar 2010 03:14:20 +0000

This recipe calls for FIVE eggs but you don’t use TWO of the whites and you use only FOUR yolks – is this a typo? It sounds yummy!