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Eggs, Bertschmann

Cut three fresh red tomatoes in four slices each. Season with half teaspoon salt, half teaspoon sugar, three saltspoons pepper and lightly roll in flour. Heat two tablespoons melted butter in a black frying pan, place tomatoes on the pan and briskly fry two minutes on each side. Remove, dress on a dish. Have three quarts boiling water in a saucepan with two tablespoons vinegar and level tablespoon salt. Carefully crack in six fresh eggs and poach three minutes. Lift up with a skimmer, neatly trim, arrange on the tomatoes; prepare six more in same way, place them on the other tomatoes. Broil six very thin slices bacon two minutes on each side, place them over the eggs and serve.