No. 117 Tomato and Egg on Toast
6 eggs.
8 ounces tomato pulp.
1 ounce butter.
1 shalot.
½ teaspoon flour.
¾ teaspoon salt.
¼ 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.