Home › The World's Kitchen › Eggs, Archebald

Eggs, Archebald

Cut out from a sandwich loaf six quarter-inch-thick slices, then with a pastry cutter cut out each slice in two-inch pieces, lightly butter them and toast to a nice golden colour, place on a dish. Have two quarts boiling water with a tablespoon salt and two tablespoons vinegar on the fire, crack in six fresh eggs, boil them for three minutes, lift up with a skimmer, neatly trim, arrange them on the six toasts. Cut three Spanish red peppers in two, then fry in a frying pan with a teaspoon butter for one and a half minutes on each side, then arrange a piece on top of each egg. Finely slice six canned mushrooms, place in a small saucepan with two canned artichoke bottoms cut in small squares, pour in two tablespoons sherry, cook for five minutes, then pour in gill tomato sauce with teaspoon freshly chopped parsley, boil for five minutes, pour the sauce over the eggs and serve.