Eggs Shirred in Tomatoes
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 40. The excerpt below is the record exactly as published.
EGGS SHIRRED IN TOMATOES.-^Cut circular pieces from the stem ends of the tomatoes and remove part of the pulp; season with salt and pepper, also with onion juice and parsley if desired; break an egg into each tomato and cook in a slow oven until the egg is set, feasting wifh melted butter. Serve on rounds of buttered toast
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