Fried Eggs a la Eugene Andre

Cut tomatoes in two through their thickness, press out and fry in oil with shallots, a little garlic and chopped parsley; finish with a little meat glaze (No. 402). Dress in a circle, filling the center with cepes fried in oil, with fine herbs, lemon juice and a little brown sauce (No. 414). Heat some butter in a pan and when very hot slip in the eggs broken beforehand on a plate; season the whites with salt and scald the yolks with boiling butter; when the eggs are fried, slip them over the tomatoes and cepes and serve.