Tomato And Egg On Toast Recipe

6 eggs.

8 ounces tomato pulp.

1 ounce butter.

1 shalot.

1/2 teaspoon flour.

3/4 teaspoon salt.

1/4 teaspoon pepper.

Buttered toast.



Chop the tomato and shalot, then place them in a small stewpan with the

butter, pepper and salt; simmer gently for about five minutes, stirring

all the time with a wooden spoon; add the flour by degrees, and stir

again until it thickens (about two minutes). Have ready six baked or

poached eggs, and six rounds of hot buttered toast; spread the tomato

mixture on the toast, cover with the eggs, and serve quickly.

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