Baked Tomatoes with Eggs

Ingredients

• small firm tomatoes of even size
• 1 small onion
• 1 large tablespoonful of butter
• 1 cupful of fine stale bread crumbs
• 1 teaspoonful of chopped parsley
• 1 egg for each person

Method

1. 1

   Scald and peel tomatoes, scoop out centers.

2. 2

   Fry onion, add bread crumbs, chopped tomato, and parsley.

3. 3

   Fill tomatoes and bake until brown, then add an egg on top and bake until set.

As published

This recipe was extracted from 365 tasty dishes (1906), page 33. The excerpt below is the record exactly as published.

Baked Tomatoes with Eggs. Select small firm tomatoes of even size, scald and peel them. Scoop out a spoonful from the centre of each and chop this fine. For 6 or 8 tomatoes chop fine i small onion and fry it brown in i large tablespoonful of butter, add pepper, i cupful of fine stale bread crumbs, the chopped tomato and i teaspoonful of chopped parsley and stir over 117 July. the fire for five minutes. Pack the tomatoes closely together in a shallow baking-dish, fill the centres with some of the cooked mixture and put the remainder between the tomatoes. Bake in a hot oven until brown, then break carefully over the top i egg for each person

Cook this with the app: pantry check, scaling, and the assistant.