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Recipe by: regino
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See below ingredients and instructions of the recipe
2 lb Potatoes, small, round
1/2 lb Kefalotiri cheese
6 ea Tomatoes, large
Salt pepper to taste
3 tb Parsley, chopped
1 c Olive oil, x-tra virgin
6 ea Eggs
4 tb Bread crumbs
Clean potatoes; boil until just tender; cool. Peel them and place
on platter. Cut 6 very thin slices from the cheese and grate the
rest. Wash tomatoes and cut off tops; scoop out pulp and pass thru a
strainer; reserve. Salt and pepper the tomato cases and turn upside
down to drain. Sprinkle the potatoes with the parsley and put them
into the tomatoes, then place the stuffed tomatoes in a shallow pan.
Drizzle some to the oil over the top, and sprinkle with part of the
grated cheese. Pour the remaining oil and tomato pruee into the pan.
Bake in a preheated 350 F. oven for 15 min. Remove from oven.
Spoon up some of the oil from the pan and baste the tomatoes with
it, then put a slice of cheese on each tomato, and break an egg--be
careful not to break the yolk--on top. Sprinkle the eggs with salt,
pepper, the rest of the cheese, and the bread crumbs. Return to the
oven to bake for another 15 min. at 300 F. Serve immediately.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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