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Baked Eggs, with Tomato Sauce

This is a most attractive luncheon dish. Make a tomato sauce, No. 1 (See Chapter on Sauces for Fish, Meats, Poultry and Game), adding, however, three tablespoons of flour to make the purée thicker. Have ready some small fire-proof dishes and place in each a liberal spoonful of the thickened tomato, and upon it lay a neatly trimmed poached egg. Cover rather thickly with grated Parmesan cheese, and put in the oven for two or three minutes to brown the cheese. The oven must be very hot, as the cheese should be nicely colored while the eggs are still quite soft and creamy.