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      Gladys Dinletir's O Page

      Oeufs Mimosa - Eggs Mimosa
      Categories: Eggs, Anchovies, French, Entrée
      Yield: 4 servings

      4 Eggs
      3 Teaspoons Anchovy Butter
      Some Lettuce leaves
      Hard boil eggs. Put them under cold water, peel. Cut eggs in two lengthwise. Remove yolks and reserve 2 1/2. With a fork mash the rest with the anchovy butter. Fill each half of white with this filling. Dispose lettuce leaves in circle in a plate put the filled egg halves. Put the remaining yolks in a sieve and push them with a pestle.


      Omelette à la Ratatouille

      Categories: Eggs, Vegetables, French, Summer
      Yield: 4 servings
      Top
      1 cup ratatouille
      8 Eggs
      25 g Butter
      1 tablespoon Oil
      Salt Pepper
      In a small pan, heat up the ratatouille leftovers. Beat the eggs into an omelette, add one tablespoon of water (to make it lighter), season. Heat the butter and oil in a skillet. Pour the eggs and immediately the ratatouille. Cook for 5 to 8 minutes, lifting it frequently with a spatula.


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