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Eggs in Tomatoes

Select tomatoes that are ripe but firm. Plunge them in boiling water for a moment and remove skins. Cut out hard stem ends making in each a hollow large enough to hold a broken egg. Into each of the hollows drop a fresh egg without breaking the yolk, season with butter, pepper and salt and bake in a moderate oven, until tomatoes are tender and eggs are set. Serve on rounds of buttered toast with a cream sauce.