Tomatoes and Eggs Italian Recipe

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Desserts

Fondue

Tomatoes and Eggs Italian

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Ingredients:
3 or 4 large tomatoes
3 tablespoons butter or margarine
1 pound mushrooms, sliced
6 or 8 eggs
Salt and pepper
3/4 cup shredded Swiss or
Cheddar cheese

Directions:
This quick dish of eggs poached in a fresh tomato and mushroom mixture has an Italian accent. For brunch, round out the menu by serving a platter of coppa (Italian sausage) and figs for starters, thin melba toast as an accompaniment; for midnight supper, serve with rose wine and a crisp salad.
Peel tomatoes, cut in cubes, and let drain for several minutes.
Meanwhile, over direct heat in butter or margarine saute mushrooms about 5 minutes. Stir in tomatoes and heat to simmering. Bring to table with eggs and cheese.
At the table, use a spoon to make 6 or 8 nest spaces and break an egg in each space. Season with salt and pepper, top with shredded cheese. Cover pan and cook until eggs are set. Serves 3 or 4.