EGG TIMBALES

Butter small timbale molds or custard cups,
dust the bottoms and sides with chopped tongue
and finely chopped mushrooms.

Break into each mold one fresh egg. Stand the
mold in a baking pan half filled with boiling water,
and cook in the oven, until the eggs are “set.”

Have ready nicely toasted rounds of bread, one for
each cup, and a well-made tomato or cream sauce.

Loosen the eggs from the cups with a knife, turn each
out onto a round of toast, arrange neatly on a heated
platter, fill the bottom of the platter with cream or
tomato sauce, garnish the dish with nicely seasoned green
peas and serve at once.

Eggs Timbale is set for serving.

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Tags: Egg Recipes

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