Servings: 6

3 medium tomatoes 3 medium tomatoes
 
Salt Salt
 
Freshly ground pepper Freshly ground pepper
 
6 cold poached eggs 6 cold poached eggs
 
½ cup curry mayonnaise ½ cup curry mayonnaise
 
2 cups raw carrots, celery, and green beans, cut hair-thin 2 cups raw carrots, celery, and green beans, cut hair-thin

Cut the tomatoes in half and scoop out the centers. Drain shells well. Dice the centers, drain thoroughly, and reserve.
Sprinkle tomato halves with salt and pepper.
Trim edges of the egg whites to shape the eggs uniformly. Place in scooped-out tomato halves.
Add tomato dice.
Mask with mayonnaise.
Place raw carrots, celery, and beans on top.

To prepare the poached eggs which you wish to use cold, cook them as you usually do, so that the whites are set and the yolks are soft. Trim the edges of the whites neatly, and place eggs in cold water in the refrigerator until ready to use.  To prepare the poached eggs which you wish to use cold, cook them as you usually do, so that the whites are set and the yolks are soft. Trim the edges of the whites neatly, and place eggs in cold water in the refrigerator until ready to use.