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Eggs, Einstein

Cut covers from the tops of six fresh, ripe, medium-sized tomatoes, then scoop out the interior with a spoon without cutting the shells, placing the soft part in a demi-glace pot. Season the interior with a light teaspoon salt, teaspoon sugar and light half teaspoon pepper. Mix on a plate one ounce butter with half teaspoon each chopped parsley and chives, divide this preparation evenly in the six tomato shells, place on a tin, then set in oven for ten minutes. Remove, crack one fresh egg into each tomato shell, evenly season with a half teaspoon each salt and pepper. Cut six small, thin pieces raw lean bacon, then lay a piece on top of each egg, set in oven for six minutes, remove, dress on a dish, pour a ham sauce over them and serve.