Egg Symphony

Posted by: Becky 09-13-99 7:13 PM

Egg Symphony

12 eggs
Optional accompaniments (see below)

Hard boil 2 eggs, allow to cool, then chop.

Poach 6 eggs and keep them warm.

In a large skillet, make a thin omelet with last 4 eggs, either plain or with desired additional ingredients. As soon as omelet is cooked, sprinkle on chopped hard boiled eggs, then top with poached eggs, spacing poached eggs evenly. Fold omelet, slip onto a platter and cut into wedges to serve.

This may be accompanied by a tomato sauce, a Bechamel sauce or a cream with lemon sauce, if desired.

To make it more elegant, prepare individual omelets for each person placing one poached egg inside.

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