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Fried Eggs with Tomatoes

Plunge three good-sized, sound red tomatoes in boiling water for half minute, lift them up, skin nicely, slice each into four equal slices and place on a plate. Season with a teaspoon salt, one teaspoon fine sugar and one-quarter teaspoon white pepper; then lightly turn them in flour. Heat in a small frying pan one teaspoon melted butter; place two slices tomatoes in the pan and briskly fry for one minute on each side. Set the pan a little away from the brisk fire, then carefully crack two fresh eggs, one on top of each slice of tomato, and set the pan in the oven to bake for four minutes. Remove and gently slide them on a hot dish. Proceed to prepare five more in a similar manner and serve.