The vulgar boil, the learned roast, an egg.
– Alexander Pope
Egg Provençal
Ingredients:
1 tablespoon Olive Oil
1 tablespoon Butter or margarine
4 large eggs
2oz Parmesan cheese, grated
2 stalks spring onions, chopped
1/2 tsp Tarragon
Salt and freshly ground black pepper to taste
2 large sized tomatoes, chopped
Method of preparation:
Preheat oven to 200 degrees centigrade.
Meanwhile, heat a frying pan and make the Provençal sauce by sauteing using the olive oil and butter or margarine the spring onions, tomatoes.
Add the tarragon and season with salt and black pepper.
Divide the Provençal sauce into 4 ramekins.
Crack an egg into each of the ramekins.
Top with the grated parmesan cheese and place in the oven for approximately 15-20 minutes or until the cheese have melted and turned golden over the eggs.
Serve with freshly baked crusty bread.
Enjoy!