Eggs a la Michel

Or, as my friend Michel van der Laan, who contributed the recipe calls them ... vomit eggs!

Apparently that's what this concoction looks like when he makes it. It's rather what it looks like when I made it too. But my, isn't it quick, warm, and disgusting-looking but tasty ... just like he said!

Here, have it in his very own words ... Hiya Michel!

Hiya Chuck!

This is a small family recipe -- it looks really awful, but is simple to make and is really tasty! Good for a quick warm lunch.

Heat water (do not boil) and put the tomato in. Wait till the tomato skin bursts. Peel off tomato skin. Mash the tomato, take out hard bit in the middle if you like.

Melt a little butter in a small pan till it starts to sizzle. Put in mashed tomato, together with egg. Stir-fry till all the egg is nicely scrambled and done; you should get a mixture that resembles vomit.

Add salt & pepper (don't hold back, it really makes it taste good) and other spices to taste.

Put in on the bread and enjoy!

You might get a little thrown from the Dutch names for the herbs. From what Michel and I can figure out, "bieslook" is chives, "basilicum" is basil, and "oregano" is "oregano" (duh). Thanks to W.H.J.M. Hillebrandt in the Netherlands and Ilse Vallee in Canada for letting me know that "peterselie" is parsley.

And as if that wasn't enough, Michel gives us more:

Vomit Eggs Revisited: The Salad Version

Slice and dice the hardboiled eggs, the onion and the tomato (don't chop it up too small, you still want to see/taste what's in there, and there's supposed to be whole parts in vomit). There's no need to separate the white from the yoke; it'll mix by itself.

Add the mayonnaise (start with 2 spoons, add more if you like or find necessary) and mix it all in a small bowl. Keep mixing until there are not "dry parts" left and all the yoke crumbles seem to have dissolved.

Add curry powder, salt, pepper, chives as desired and mix well. For best taste, let it sit for a few hours. There you have it it, instant fat & cholesterol bomb.

This is great on bread, toast, or stuffing/topping for hors d'oeuvres and such. (Don't heat it ... that'll be disgusting, it's supposed to be chilled or room temp at max).

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Chuck Taggart (e-mail chuck)