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Tomato tartare on toast with a poached egg
Christmas appetizer of tartar of tomato with tabasco and a poached egg. Served with red onion and capers.
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Ingredients
Directions
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Bring a pot of water to the boil. Also prepare a container with cold water.
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Cut the skin of the tomatoes crosswise at the bottom.
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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.
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You can now easily subtract the sheet. Repeat with all tomatoes.
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Cut the skinned tomatoes into quarters and remove the seed lists.
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Cut the flesh into small cubes.
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Cut the mountain tomatoes with a sharp kitchen knife even finer. Put in a bowl and mix the olive oil.
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Season with the tabasco chipotle and salt.
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Bring a layer of water to a boil in a pan and reduce the heat.
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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.
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Grill the slices of bread in the grill pan and make a round. Place the toast rounds on plates.
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Cut the red onion as finely as possible. Spoon a mountain of onion and a mountain of capers on each plate.
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Place the eggs for another 30 seconds. back in the hot water to warm up.
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Put the tomato tartar in a sieve and collect the moisture.
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Spoon the tomato tartar on the toast and place in the middle a poached egg.
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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.
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Nutrition
260Calories
Sodium13% DV320mg
Fat20% DV13g
Protein20% DV10g
Carbs8% DV24g
Fiber16% DV4g
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