Tomato tartare on toast with a poached egg

Name: tomato tartare on toast with a poached egg
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 Toma'Gusto meat tomato; 6 vine tomato; 2 el extra virgin olive oil; 1 tl tabasco chipotle pepper sauce; 4 free range hens egg; 4 slice San Francisco sourdough bread; Red onion; 2 el capers in pot

Christmas appetizer of tartar of tomato with tabasco and a poached egg. Served with red onion and capers.

Ingredients

Kitchen Stuff

1 round protrusion (Ø8cm)
1 grill pan

Directions

Bring a pot of water to the boil. Also prepare a container with cold water.
Cut the skin of the tomatoes crosswise at the bottom.
When the water boils, prick a tomato on a fork and immerse for 10 seconds. in the bottom of the boiling water and then 10 sec. in the cold water.
You can now easily subtract the sheet. Repeat with all tomatoes.
Cut the skinned tomatoes into quarters and remove the seed lists.
Cut the flesh into small cubes.
Cut the mountain tomatoes with a sharp kitchen knife even finer. Put in a bowl and mix the olive oil.
Season with the tabasco chipotle and salt.
Bring a layer of water to a boil in a pan and reduce the heat.
Poach 1 by 1 the hens-eggs 3 min. Take with a slotted spoon from the pan. Leave the pan of water on low heat.
Grill the slices of bread in the grill pan and make a round. Place the toast rounds on plates.
Cut the red onion as finely as possible. Spoon a mountain of onion and a mountain of capers on each plate.
Place the eggs for another 30 seconds. back in the hot water to warm up.
Put the tomato tartar in a sieve and collect the moisture.
Spoon the tomato tartar on the toast and place in the middle a poached egg.
Sprinkle with pepper and drizzle with the rest of the olive oil. Pour the tomato liquid into shot glasses and place it on the plate.