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Eggs in tomato cream sauce

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Ingredients for 4 servings:

  • 8 eggs
  • 1 onion(s)
  • 1 tbsp butter
  • 2 tbsp flour
  • 0.38 liters of pureed tomatoes
  • 200 g cream
  • salt and pepper
  • basil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Boil the eggs for 10 minutes. Peel and finely chop the onion. Melt the butter in a saucepan and sauté the onion until translucent. Dust with flour and sauté briefly. Pour in the passata and bring to a boil. Add the cream, season with salt and pepper, and simmer for 10 minutes. Season the sauce to taste and add more seasoning if desired. Stir in the basil. Peel the eggs and serve with the sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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