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Eggs and Tomatoes

Cut three large ripe tomatoes and two onions into slices, add two table-spoonfuls of chopped parsley, and pepper and salt to taste. Put these into a frying-pan with three ounces of butter, and allow them to cook gently for twenty minutes. Poach four eggs, lay them on hot buttered toast, and pour the mixture over them. Probable cost, 1s. 6d.