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Aubergines with Poached Eggs

Cut three aubergines in halves lengthways, and remove the pips. Cook them till tender in salted water, take up and drain on a sieve. Mix one gill of tomato pulp with one ounce of bread-crumbs and two ounces of chopped ham, warm up with half an ounce of butter, and reduce a little. Season with pepper and salt, and fill the cavities of the aubergines with this. Put the aubergines on a dish, sprinkle with chopped parsley, and place in a hot oven for five minutes. Place one poached egg carefully on each half, garnish with parsley, and serve hot. Probable cost, 1s. 9d.