Shirred Eggs a la Greque

Ingredients

rind of 1 large orange
6 tablespoons Roberts Butter
1 clove garlic, finely chopped
1 large potato
2 medium onions
1 green pepper
1 red pepper
1 small eggplant
salt to taste
2 tablespoons olive oil
4 fresh mushrooms
2 large tomatoes, peeled and chopped
salt and pepper to taste
6 Roberts Eggs

Preparation

Cut orange rind into fine shreds. Melt half the butter and add the orange rind and garlic; cook slowly 2 minutes. Blanch potato; dice and add to orange rind mixture. Cook another 3 minutes. Dice onions; stir into skillet and cook 2 minutes longer. Dice the green and red peppers; add to skillet, cooking another 2 minutes. Peel and chop eggplant; salt and saute in olive oil. Slice mushrooms; saute in remaining butter. Mix eggplant, mushrooms and chopped tomatoes into orange rind mixture. Season with salt and pepper and arrange on the bottom of a large shirred egg dish or shallow baking dish. Make 6 indentations and place an egg in each. Bake at 350¡ for 6 minutes. Serve at once.

Yield: 6 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.