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Tomatoes and Eggs


Grease muffin tins.

Put one thick slice of unpeeled tomato into each tin.

Season with salt and pepper.

Break 1 egg on top of each slice.

Again season with salt and pepper and put a small piece of butter on top of each egg.

Bake in oven until egg is set and cooked through but not hard.

Serve on small rounds of toast and garnish with parsley.


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The New Dr. Price Cookbook (1921).

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