Photo: Markus Spiske
Ingredients
- three quarters of an inch thick
- half way through the bread
Directions
1
Cut bread into slices three quarters of an inch thick, then into circles. With a smaller cutter cut half way through the bread, and remove the center, leaving a form like a patty case. Fry them in hot fat to an amber color; fill the centers with well seasoned tomato puree, and place on the top of each one a French poached egg.
By Mary Ronald ·
Recipe sourced from
gutenberg