Eggs and Tomatoes

Ingredients

• Take fried croutes of bread
• Slice 2 tomatoes
• a little salt
• and pepper

Method

1. 1

   Bake tomatoes for a few minutes, with a little salt and pepper over them.

2. 2

   Poach carefully the number of eggs you require.

3. 3

   On each croute put a slice of tomato, then an egg; sprinkle a little fine chopped parsley over each, and serve very hot, with a thin tomato sauce round.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 92. The excerpt below is the record exactly as published.

Eggs and Tomatoes. Take fried croutes of bread, the size of tomato. Slice 2 tomatoes, and bake for a few minutes, with a little salt and pepper

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