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Gathered
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
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Cut 1 large beef tomato in half and hollow out the centre (do not discard). Drop in a little fresh basil and a few rings of red onion then bake in the oven for about 5 minutes to soften them a little. While the tomato is in the oven take the removed pulp and finely chop along with most of the remaining red onion (save about 6 thin rings of onion). add the sugar, tomato puree, chopped basil leaves, salt, pepper and red wine vinegar and cook down into a thick sauce. Remove the tomato cups from the oven and crack in one egg into each half. Drop the rings of onion (you previously saved) into each tomato cup. add a small pile of grated Parmegano cheese on top (try to leave the yolk showing for presentation). Sprinkle with pepper and carefully place in the red hot oven for another 5-10 minutes (until the egg has cooked). Serve half covered with the tomato pickle/ketchup you have made. works well with a slice of toasted brown bread. Serve hot.