Ingredients
6 eggs
6 medium tomatos
1/2 tsp salt
1/2 tsp pepper to taste
3 tsp red wine or herbal vinegar
2 tbsp butter
Directions
Cut the stem section from the top of each tomato. Take a spoon and
scoop out the pulp & seeds. Sprinkle into each tomato a 1/2 tspn of
wine or vinegar. Break one egg into each tomato. Place in a buttered
baking pan and put into a preheated 325 degeree oven. Bake until eggs
are set to your own taste. Remove from oven sprinkle with salt &
pepper to taste and top a dab of butter. A tasty & different lunch or
brunch treat!
Servings: 6 servings
Russian Helmets Aka Baked Eggs Recipe brought to you by Recipe Ideas
Categories: Russian
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions far back into the distant past, in fact as far back into recorded history as the early Egyptians, and maybe further still. Interesting though that maybe, sadly, these ancient records were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
Progressing into The time of the romans 25BC a roman called Apicius created a collection of scripts describing recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. This early Roman chef recounts how the Romans used many aromatic flavours, including some familiar names like bay, fennel and asafoetida. In the 15th century, people returning from the crusades brought us many foods, spices and herbs from Arab countries, including spices like basil and coriander. These new culinary innovations caused an outbreak in recipe publications, some of which are kept safe in private collections. By the arrival of the twentieth century, cookery books are in high demand, due to more people being able to read, people having increased free time and disposable income. |
We hope you enjoy this Russian Helmets Aka Baked Eggs recipe.
