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Catholic Recipe: Saint Stephen's Scrambled Eggs

    INGREDIENTS

  • 6 tomatoes
  • 3 tablespoons oil
  • 6 eggs
  • 6 tablespoons heavy cream
  • salt and pepper to taste
  • 4 tablespoons butter
  • 6 large onions, sliced
  • Details

  • Serves: 6
  • Prep Time: 20 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: France

Also Called: Oeufs brouilles Saint-Etienne

Saint Stephen is considered a Christmas saint because his feast is celebrated the day after Christmas, the 26th of December. Saint Stephen, "a man full of faith and power," was one of the first seven deacons of the early Church, chosen by the apostles to look after the needs of the poor, the orphans, and the widows. He is considered to be the Church's first martyr. While still a young man, he was stoned to death outside the city of Jerusalem for confessing his faith in the Lord Jesus.

DIRECTIONS

1. Preheat oven to 250 degrees.

2. Choose 6 large, firm tomatoes and slice off the top part of each. Scoop out the insides, being careful to leave the shells intact. Heat the oil in a large skillet and with care cook the tomatoes for 1 or 2 minutes, first with the cut side down so that the water from the tomatoes evaporates. Turn the tomatoes carefully, cook the other side for 1 or 2 minutes. The tomatoes must remain firm. Place the tomato shells in a greased baking dish and keep them warm in the preheated oven.

3. Beat the eggs and cream thoroughly. Add salt and pepper and beat some more. Melt the butter in a large skillet and scramble the eggs. When the eggs are done (there must be some moisture left in them), fill the tomato shells with the eggs and place them back in the oven to keep warm.

4. Pour several tablespoons of oil into the skillet and gently fry the onions until they turn brown. Place the onions in a round serving dish and arrange the 6 tomatoes in the center. Serve hot.

Recipe Source: From a Monastery Kitchen: The Classic Natural Foods Cookbook by Brother Victor-Antoine d'Avila-Latourrette, Gramercy Books, 1997
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