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Poached Eggs Duchesse Anne Recipe
|Tomatoes||3 Large, cut in halves|
|Chopped mushrooms||2 Cup (32 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped parsley||1⁄3 Cup (5.33 tbs)|
|Soft bread crumbs||1⁄4 Cup (4 tbs)|
|Beef broth||1⁄2 Cup (8 tbs)|
|Port wine||1⁄4 Cup (4 tbs)|
|Butter||3 Tablespoon, softened|
|Bacon slices||12 , fried|
Serving size: Complete recipe
Calories 1874 Calories from Fat 1044
% Daily Value*
Total Fat 121 g186.4%
Saturated Fat 59.4 g297%
Trans Fat 0 g
Cholesterol 1480.2 mg
Sodium 2617.4 mg109.1%
Total Carbohydrates 124 g41.4%
Dietary Fiber 16.1 g64.4%
Sugars 35.3 g
Protein 77 g153.3%
Vitamin A 181.9% Vitamin C 149.4%
Calcium 124.5% Iron 88%
*Based on a 2000 Calorie diet
Put tomatoes into a shallow baking pan; set aside.
Add mushrooms and onion to 3 tablespoons hot butter in a skillet; cook until just tender.
Mix in parsley and bread crumbs; heat 2 minutes.
Season tomato halves with salt and pepper; spoon in mushroom mixture.
Bake at 350Â°F about 20 minutes, or until tomatoes are just tender.
Meanwhile, simmer broth to reduce by one half; mix in the wine; simmer 5 minutes.
Spread the butter on both sides of the bread rounds; heat rounds in skillet until golden brown.
Arrange toast rounds on preheated platter.
Place a tomato half on each round and drizzle with wine sauce.
Top each with a poached egg and 2 bacon strips.