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Egg Timbales


Butter small timbale moulds or custard cups, dust the bottoms and sides with chopped tongue and finely chopped mushrooms. Break into each mould one fresh egg. Stand the mould 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.

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