Eggs Pontaillac

A creative French take on eggs and sausages from France: The Cookbook
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Preparation time: 20 minutes
Cooking time: 12 minutes
Serves 6

Ingredients

1 quantity tomato sauce
20 g (3/4 oz) butter
6 chipolata sausages
6 eggs
Salt and pepper
2 tablespoons chopped mixed
herbs, such as flat-leaf parsley, chives, tarragon and chervil

Method

Prepare the tomato sauce and keep it hot.

Melt the butter in an enamelled cast-iron dish or pan. Add the sausages and cook, turning occasionally, for 7 – 8 minutes, until browned.

Push them to the edge of the dish, gently break the eggs into the centre and cook for 3 – 4 minutes. Season with salt and pepper.

Stir the herbs into the tomato sauce and pour it over the eggs. Serve immediately, straight from the dish.

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