Eggs With Tomatoes
| 3 tablespoonfuls Crisco | 2 tablespoonfuls cream |
| 4 even-sized tomatoes | 1 tablespoonful chopped pimiento |
| 8 rounds buttered toast | Salt and pepper to taste |
| 3 eggs | Parsley |
Select ripe tomatoes but do not have them too large; remove stems and cut each in halves crossways; remove cores and pips, and fry lightly in two tablespoonfuls Crisco. Have rounds of buttered toast a little larger than tomatoes. Beat eggs in small saucepan, add cream, pimientoes, rest of Crisco, seasonings, and stir over fire until creamy and just setting. Place each half tomato on round of toast, divide egg mixture into tomatoes, garnish with parsley and serve hot.