Poached Eggs and Tomato Toast

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Yield
1.0 serving
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (6)
for the tomatoes
for serving
Instructions (7)
  1. Scald the tomatoes and remove the skin.
  2. Slice the tomatoes into a small enamelled frying pan.
  3. Add a piece of butter the size of a walnut to the pan and heat it.
  4. Add a little pepper and salt to the tomatoes.
  5. Chop the tomatoes with a knife while frying, reducing them to a paste.
  6. Spread this tomato paste over hot buttered toast.
  7. Place a poached egg on top of the tomato paste.
Original Text
Poached Eggs and Tomato Toast Scald four tomatoes and remove the skin, slice them into a small enamelled frying pan in which a piece of butter the size of a walnut has been made hot, a little pepper and salt. Chop them with a knife whilst frying, thus reducing them to a paste. Spread this over the hot buttered toast and put a poached egg on the top.
Notes
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