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Tomato and Egg on Toast


  • 6 eggs
  • 8 ounces tomato pulp
  • 1 ounce butter
  • 1 shalot
  • 1/2 teaspoon flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • buttered toast


Chop the tomato and shalot, then place them in a small stewpan with the butter, pepper and salt; simmer gently for about five minutes, stirring all the time with a wooden spoon; add the flour by degrees, and stir again until it thickens (about two minutes). Have ready six baked or poached eggs, and six rounds of hot buttered toast; spread the tomato mixture on the toast, cover with the eggs, and serve quickly.


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New Vegetarian Dishes (1892).

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