This recipe was adapted from New Vegetarian Dishes, by Mrs. Bowdich (1892).
This recipe is a nice change from a typical eggs & toast breakfast, and quite frankly could set the stage for an impressive brunch. The recipe recommends using toast, and I imagine the toast Mrs. Bowdich had on hand was an amazing, hearty, artisan bread — you know, the stuff that was probably just called “bread” in 1892. I toasted some rolls on our old fashioned stove-top toaster. They were just alright. The next time I make this, I plan to use either a hearty black rye or some English muffins. And you, I’m thinking… I’m not sure where Mrs. Bowdich was from, but she probably didn’t see a lot of avocados. Otherwise, I’m sure she’d have slapped a couple of slices in there between the sauce and the eggs.
- Serves: 2
- Time: About 30 minutes or prep and cook time
What You Need
- 2 eggs
- 2 large ripe tomatoes
- 1 fresh button mushroom
- 1 shalot (or small onion, I used onion because that’s what I could find)
- 1/2 tsp flour
- 3/4 tsp salt
- 1/4 teaspoon pepper
- 2 slices of toast (or rolls cut in 2, in my case. An English muffin would be delish!)
- fresh cilantro to garnish
What You Do
- Finely chop the tomato, mushroom, and shalot.
- Sautee the mushroom and shallot in a little oil, then add in the tomato, salt, and pepper.
- Cover, set to low, stir regularly.
- In the mean time, get your toast going.
- When the tomato stew is nicely cooked down, slowly sprinkle in the flour to thicken, stirring constantly.
- Put the cover back on and turn off the heat.
- When the toast is done, start the eggs. I put two eggs in the same pan and broke the yolks so that the egg cooked evenly in one sheet.
- When the eggs are done, assemble the plate: toast (or in my case, 2 toasted rolls) on bottom, then egg, then top with tomato sauce.
- Garnish with fresh cilantro and serve immediately.