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Emu Eggs Italian
(from Red Oak Farm)

1 cup purple Italian onion, sliced 1/8 inch thick
1/2 cup soft butter
2 cups milk
1 small emu egg, boiled and chopped (equaling 2 cups) or 8 boiled chicken eggs, chopped
2 tablespoons parsley, finely chopped
1/4 cup grated Parmesan cheese
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup raw emu egg, beaten until lemon yellow, or 4 large chicken eggs, beaten until lemon yellow
3 medium sized tomatoes, washed and sliced 1/2 inch thick (8 slices needed)
1/2 cup all-purpose flour
2 tablespoons oil
4 slices potato bread or other bread, toasted and buttered. 

Melt the butter in the top of a double boiler.  Add the sliced onions and sauté over low heat until limp and transparent.  Add milk and continue to cook over low heat until just below scalding point.  Remove from heat and add chopped eggs, parsley, grated cheese, lemon juice, salt and pepper.  Mix well.

Add 1/2 cup of the hot milk mixture to the raw beaten eggs and mix well.  Add the beaten egg mixture to the chopped eggs mixture.  Place pot back over the slowly boiling water and cook, stirring constantly, until mixture has thickened.  Turn off the heat, cover and set aside while you prepare the tomatoes.

Dip the tomato slices in the flour and sauté in the oil until they are a golden brown.  Do not overcook.  Place two browned, hot tomato slices on a slice of toast, then top with the egg mixture.  Serve at once.  Serves 4.

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