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Eggs in Tomato Cups

For each person allow I egg and I tomato.

Cut a piece from the stem end of the tomato and with a spoon scoop out the center. Sprinkle the cavity with chopped tarragon or a few drops of tarragon vinegar. Break and carefully drop I raw egg in each. Place apart on a buttered pan and bake in a moderate oven until the eggs are set. Serve with or without a cream sauce.