Home › Eggs › Eggs with Cucumber

Eggs with Cucumber

1/2 cupful stock 1 tablespoonful Crisco 3 eggs 1 large cucumber 1 cupful tomato sauce 1 tablespoonful tomato-pulp Salt and pepper to taste Peel cucumber, cut off ends and divide rest into two-inch pieces. Remove center portion of each with a cutter or small spoon. Place them in a Criscoed pan with stock; cover with greased paper and cook in oven till just tender. Great care must be taken so as not to break the shapes. Break eggs into saucepan, add Crisco and tomato pulp; season nicely and stir over fire until creamy and just set. Place cucumbers on hot platter and fill cavities with eggs. Cover with thick tomato sauce, and serve hot.

Sufficient for five pieces.