POACHED EGGS ON FRIED TOMATOES


Cut solid tomatoes into slices a quarter of an inch thick, dust them

with salt and pepper, dip them in egg beaten with a tablespoonful of

water, roll them thickly with bread crumbs, dip them again in the egg,

dust again with bread crumbs, and fry in deep hot fat. Drain on brown

paper, dish on a heated platter, put a poached egg in the center of

each slice, dust with salt and pepper, put a tablespoonful of tomato

sauce over each egg and send at once to the table. Cream sauce may be

used in the place of tomato sauce.