Wednesday, May 25, 2011

Tomato and Egg on Toast

6 eggs. 8 ounces tomato pulp. 1 ounce butter. 1 shalot. ½ teaspoon flour. ¾ teaspoon salt. ¼ 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.

No comments:

Post a Comment

Latest Post