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X Italian Vegetable and Side Dishes
tomatoes with eggs
Tomatoes with Eggs (with eggs and Bechamel sauce)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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Ingredients

Round tomatoes, peeled, tops removed
A raw egg for each tomato
Bechamel sauce or some brown gravy



Directions

"Choose round tomatoes of about equal size and peel them. Cut off their tops, take out their insides, and drop a raw egg into each, replacing the top as cover. Put the tomatoes in a baking-dish and bake for about ten minutes, until the eggs are set. Serve up in the baking-dish very hot, with Bechamel sauce (see Sauces, page 29), or some brown gravy."




Notes

This recipe was taken from "Simple Italian Cookery" written by Antonia Isola (pen name for Mabel Earl McGinnis). It was published in the United States by Harper and Brothers in 1912. It is believed to be the first American cookbook that contains Italian recipes. For the complete copyright-free cookbook see www.archive.org....Photo: Mary Melfi.

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