Recipe Type: Entree
Author: Healthy Recipes
Prep time: 5 mins
Cook time: 50 mins
Total time: 55 mins
Serves: 6
  • 6 organic whole eggs
  • 4 yolks of eggs
  • 4 tablespoonfuls of organic stock
  • 4 tablespoonfuls of olive oil
  • 1 tablespoonful of chopped parsley
  • 1 tablespoonful of tarragon vinegar
  • 1 tablespoonful of organic butter
  • 1 tablespoonful of flour
  • 1/2 cupful of strained tomato
  • 1 teaspoonful of onion juice
  • 1/2 teaspoonful of salt
  1. Put the stock, yolks of eggs and olive oil into a saucepan, stir overĀ hot water until you have a thick, smooth sauce like mayonnaise;
  2. takeĀ from the fire, and when slightly cool stir in the tarragon vinegar andĀ parsley.
  3. Rub the butter and flour together, add the tomato, and whenĀ boiling add a palatable seasoning of salt and pepper.
  4. Toast six halvesĀ of English muffins or squares of bread.
  5. Heat a platter, butter theĀ toast, put it on the hot platter, and poach the eggs.
  6. Put one poachedĀ egg on each slice of toast, fill the bottom of the dish with tomatoĀ sauce and put a tablespoonful of Bernaise sauce on top of each egg.
  7. These may be garnished with a little chopped truffle, or a littleĀ chopped parsley.
Serving size: 1 Calories: 50 Fat: 1 Saturated fat: 0 Unsaturated fat: 0 Carbohydrates: 10 Sugar: 1 Fiber: 0 Protein: 3