Oeufs renversés à la tomate

Some things about this recipe

Instead of a “Charlotte mold,” I used a cheesecake mold because a regular cake dish was not tall enough. Because the mold goes into a water bath, I recommend wrapping a sheet of tin foil around the bottom of the cheesecake mold, to prevent water from leaking in or egg custard from escaping.

I had issues getting the custard to cook at that time and temperature. After 30 minutes at 300 degrees, the custard was still just a liquid. So I upped the temp to 350 and baked it for another 15 minutes. You might have to do this.

Also, I did not use fresh tomatoes for this recipe. Instead, I used two cans of diced tomatoes.


milk – 4 cups
salt – 1/4 teaspoon
eggs – 8
pepper – 1/2 teaspoon
tomatoes – 12, peeled
thyme – 2 sprigs
bay leaf – 1
pepper – 1/2 teaspoon
salt – 1/2 teaspoon
ham – 1 small slice (optional)


Heat the milk with the salt. When it comes to a boil, remove it from the heat but keep it warm.

Preheat the oven to 300 degree. Grease a large straight-sided mold, such as a Charlotte mold. Beat the eggs, as for an omelet. Continue beating while adding the warm milk, one tablespoon at a time, until the eggs are warmed, after about 6 tablespoons. Then add all the remaining milk, and the cheese. Stir and pour the mixture into the mold. Place it in a baking dish filled with enough water to come halfway up the sides of the mold. Bake for at least 30 minutes, or until the tip of a knife inserted into the center comes out clean. Remove from the oven and let it cool for at least 5 minutes before turning out onto a warmed platter.

While the custard is cooking, make the tomato sauce. Cut the tomatoes into quarters and press them lightly to extract excess juice and the seeds. Put the tomato pulp into a pan with the thyme and bay leaf. Add the salt and pepper.

Bring to a boil, reduce the head and simmer for at least 20 minutes or until it turns into a thick puree. Strain the liquid and add the ham, if desired. Keep warm in a bain-marie until the eggs are ready. Just before serving, remove the sauce from the bain-marie and stir in the butter, a piece at a time, until the mixture is smooth. Pour the sauce over the egg custard.

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