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Poached Eggs à la Creole

Stew together I can of tomatoes (or I quart freshly cut), I green pepper seeded and cut fine and 14 of a teaspoonful of salt. When the tomato is reduced one-half rub all through a sieve. Have ready for each person I round or slice of toast and I neatly poached egg. Melt and brown 2 tablespoonfuls of butter in a frying-pan, add I tablespoonful of vinegar and boil for half a minute. Pour the tomato on a platter, lay on it the toast, arrange on each piece I of the poached eggs and over all pour the butter mixture, sending immediately to the table.