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Posted on 26 January 2011 by

Eggs Poached in Tomato-Basil Sauce

poached-eggsBy David Harbilas

This is a perfect example of Italian resourcefulness: take something plentiful, in tomatoes, and make something memorable of it with a simple addition.

This is really a lesson in layering: anyone can hack up some tomatoes and stew them and throw in a few eggs.

But to make even hard, underripe tomatoes and plain, store-bought eggs into something wonderful takes a little skill, in a sense.

Really, all it takes is the patience to dice the tomatoes correctly, cook them as a quick sauce and drop the eggs in and poach them over the right heat to make a really great meal.

Serves 2

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Posted on 24 January 2011 by

Tomato-Basil Scrambled Eggs

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scrammbled-eggsBy David Harbilas

A well-made scrambled egg is an unexpectedly natural partner for eggs.

What makes a bad scrambled egg is a lack of attention–forget to stir them, forget to keep the heat just right, forget to beat them enough to incorporate a little air and the result is something more like rubber than eggs.

And so if you treat eggs–and tomatoes–as they should be treated, you will be rewarded, almost to the point that if you pamper them enough they will end up being stars in their own right.

A quick stew of finely diced tomatoes somehow seems more ethereal than one made with a rough chop of tomatoes, and the same is true of scrambled eggs. Stir them often and vigorously and they will resemble a well-made stew. Combine the two elements together and the result is both an elegant appetizer and wonderful breakfast.

Serves 2


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