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Egg on Tomato


  • 1 egg
  • 2 medium tomatoes
  • butter


Skin the tomatoes. Break into halves and put them, with a very small piece of butter, into a small stew-pan. Close tightly, and cook slowly until reduced to a pulp. Break the egg into a cup and slide gently on to the tomato. Put on the stew-pan lid. The egg will poach in the steam arising from the tomato.


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The Healthy Life Cook Book (1915).

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