Active Time

　　5 min

　　Total Time

　　25 min

　　

Ingredients

4 servings

　　14 tablespoons olive oil

　　4 tomatoes, peeled, seeded, and chopped into 4-inch (1-cm.) dice

　　1 clove garlic, peeled and minced

　　1 tablespoon minced flat-leaf parsley

　　1 pinch of superfine sugar

　　Salt

　　Pepper

　　Butter

　　4 large eggs

　　4 small basil leaves

　　16 toast fingers

　　

Step 1

1. Heat the olive oil in a skillet over medium heat. Cook the tomatoes for 5 minutes and then add the garlic, parsley, sugar, a pinch of salt, and a pinch of pepper.

　　

Step 2

2. Butter 4 ramekins and distribute the tomato sauce evenly among them. Crack an egg into each ramekin and cook for 15 minutes.

　　

Step 3

3. Garnish each ramekin with a basil leaf and serve with toast fingers.

　　

Nutrition Per Serving

Per serving: 435.3 calories

　　431.6 calories from fat

　　48.0g total fat

　　6.8g saturated fat

　　5.2mg cholesterol

　　122.5mg sodium

　　2.5g total carbs

　　0.6g dietary fiber

　　0.4g sugars

　　0.7g protein

　　#### Nutritional analysis provided by [TasteBook

　　using the USDA Nutrition Database]( )

　　From The Complete Robuchon by Joël Robuchon Copyright (c) 2008 by Joël Robuchon Published by Knopf.Joël Robuchon was born in Poitiers, France, in 1945 and began his apprenticeship at a hotel restaurant when he was fifteen years old. In 1981, he opened his own restaurant in Paris, Jamin, which had earned three Michelin stars by 1984. It was the fastest rise in the guidebook's history. Named Chef of the Century in 1989 by the Gault Millau, he now works as a consultant and runs L'Atelier restaurants around the world.