Grapefruit Poached Eggs - Creole Style

Coffee Cake Coffee

Grapefruit

Cut the grapefruit in halves, crosswise. Half a grapefruit is one service. Remove all the seeds. Insert a sharp pointed knife between the outside skin or shell and the pulp and cut all around the inside. Now cut the skin away from the sides of each section of pulp, insert the knife under the core and cut free from shell, then lift out the core and membranes in one, thus leaving the pulp only.

Sprinkle with powdered sugar and serve very cold.

Poached Eggs - Creole Style

Stew 1 can (or 4 fresh) tomatoes and 1 green pepper, shredded, until reduced to half; pour onto a hot platter and arrange on top of it 4 rounds of toast; on each piece of toast place an egg poached according to directions given on page 30. Melt and brown 2 T butter, add 1 T lemon juice or vinegar and when the liquid boils, pour over the eggs. Sprinkle with salt and pepper and serve.

Preparing The Meal

Prepare the grapefruit the preceding evening and put in a cold place until ready to serve.

Stew the tomatoes and green pepper. Make the coffee, then the toast. Remove the tomatoes from the fire, arrange on a platter with the toast and keep hot until needed.

Serve the grapefruit; then poach the eggs and while cooking prepare the vinegar sauce. Arrange the eggs on the toast and serve at once with the coffee cake and coffee.