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Fried Eggs, Lamontagne

Thoroughly wipe four fresh, red tomatoes, then cut them in slices. Finely chop three branches parsley, one branch chervil, three shallots and half a bean of garlic; place the four articles in a corner of a clean cloth and squeeze out the juice, then place the herbs on a plate, adding to them two tablespoons fresh bread crumbs. Mix them well. Season with half teaspoon salt, three saltspoons sugar and two saltspoons pepper, then turn the slices of tomatoes in the herbs. Heat a tablespoon of melted butter in a frying pan, arrange the tomatoes in pan, one beside another, and briskly fry them for one and a half minutes on each side. Lift them up with a skimmer. Dress on a hot dish and keep hot. Prepare twelve fried eggs turned over, then carefully glide the eggs over the tomatoes. Pour a gill of hot tomato sauce over all and serve.