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Poached Eggs in Tomato Sauce

Have a pint tomato sauce in a saucepan with half pint broth and when it thoroughly boils carefully crack in six fresh eggs at a time; poach for three minutes. Lift up with a skimmer and lay on freshly prepared toasts, two eggs on each. Prepare six more in exactly the same way and serve. Strain the tomato sauce in which the eggs were poached through a cheesecloth into a bowl, let get cold, and then return to the original jar with the others.