Savoury Baked Eggs.
Melt a little butter, or vegetable fat, in an open earthenware baking dish; break into this as many eggs as required. Cover thinly with grated cheese; add a knob of butter and bake till set. The dish can be placed direct on the table.
Egg on Tomato.[13]
One egg, two medium-sized tomatoes, butter.
Skin the tomatoes; cut in halves and put them, with a small piece of butter, into a small stewpan. Close lightly, and cook slowly until reduced to a pulp. Break the egg into a cup, and slide it gently on to the tomato. Replace the pan lid and the egg will poach in the steam rising from the tomato.
[13] This recipe is from The Healthy Life Cook Book, a new and revised edition of which is in contemplation.