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Recipes - and - Recipes
This one from my "More Wok Cookery" book
Ham and Eggs in Tomato Cups
2 large tomatoes
Salt
2 tablespoons butter
1 small, white onion, finely chopped
4 large mushrooms, finely chopped
1 tablespoon Dijon style mustard
¼ tsp. Salt
¾ cup herb-seasoned stuffing mix. (to make Atkins friendly, omit this.)
½ cup chicken or vegetable broth
4 slices thinly sliced baked ham
2 eggs
Salt and pepper to taste
2 tablespoons shredded cheddar cheese
½ cup sour cream
1/2 teaspoon tomato paste (optional)
Something green for garnish
Method:
Cut a thin slice from the top of each tomato. Scoop out and discard seeds and
pulp.
Lightly sprinkle inside of tomato with salt, turn upside down on paper towel
to drain.
Melt butter in small skillet, sautee onions and mushrooms until tender. Scrape into bowl, stir in mustard, ¼ tsp. Salt, the herb seasoned stuffing mix, and enough broth to hold mixture together.
Place ¼ of stuffing mix on each slice of ham, roll up jelly roll fashion, securing with toothpicks. Arrange in the center of a 10” x 6” glass baking dish.
Place one tomato shell at each end of the dish. Carefully break one egg into each tomato shell. Sprinkle with salt and pepper and top with cheese.
****Now, this tells me to put water into a wok, put a rack in it, bring water to a gentle boil, place glass dish on rack, cover wok and steam until eggs are set and cheese melted, approx. 8 minutes. I think I would do it in the oven!
In small saucepan, heat sour cream and tomato paste.
Place heated ham rolls and tomato cups on plate, pour some of the sour cream mixture over the roll, garnish with something green.
Serves 2.
Lore
Schaferhof Bed & Breakfast
In the Heart of Niagara
I tried this out on moi and it needs work. By the time the egg is cooked in the centre the tomato has slumped and the outer egg parts are rubber. Maybe steaming it would have been better or possibly nuking it. I have since done a scrambled version and that has worked well. I baked the scrambled version for about 5 minutes and added some fresh snipped chives. Looked great! Has wow appeal, Lore.
Joyce
Ivy Cottage
Cozy in historic Fort Langley, BC
Well..made a slightly different version this morning for our guest.
Used a dish that is shaped like a boat.
Took two small tomatoes (abit larger than double the size of cherry tomatoes, just cause that's what I had on hand). Quartered them, but not all of the way, so that they opened like a flower. Scrambled eggs with onions and mushrooms. Put on top of tomatoes, sprinkled cheese, into the oven under the broiler, then sprinkled chives and paprika on top for colour. Served with sausages and red pepper jelly, and maples beans (a Quebec thing).
Added a couple slices of avocado with blue cheese (just cause I needed to use them up) sprinkled with italian dressing. Dressed up the plate nicely. And toast!
The guest really liked it. Finished it all!
Dorothy
The D&D Bed & Breakfast, Montreal,
Quebec
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