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Eggs, Crimmins

Finely chop a sound, green pepper and place it in a small saucepan with a tablespoon butter and cook for five minutes, or until it attains a nice light brown; pour in two gills of tomato sauce, lightly mix; then add six finely minced mushrooms, six shelled, fresh shrimps cut into small pieces, one truffle very finely minced and half teaspoon freshly chopped parsley; lightly mix and let gently cook for ten minutes. Pour the preparation into a large baking dish. Carefully crack twelve fresh eggs over the preparation; mix a half teaspoon salt with a half teaspoon white pepper and two saltspoons curry powder and evenly season the eggs with it. Divide two tablespoons cream on top of the eggs. Set in the oven to bake for six minutes. Remove, place the dish on another cold one and serve.