EGGS SHIRRED IN TOMATOES.
Cut circular pieces out from the stem end of round tomato and remove part of the pulp. Season with salt and pepper; also with onion, juice and parsley, if liked. Break an egg into each tomato and put in a slow oven until each egg is set. Serve on hot buttered toast.
POACHED EGGS.
Partly fill a shallow pan with boiling water. Break eggs singly into a saucer, sliding each as broken into the boiling water. Keep pan where water will not quite boil. With a spoon baste the water over the yolk until it is covered thinly with white. Remove each egg with a skimmer, trim off ragged edges, and serve on buttered toast.
SHIRRED EGGS.
Shirred eggs are a pleasant change from the usual boiled eggs for breakfast. Drop each egg carefully into a buttered ramikin, season with pepper, salt and a small lump of butter. Set ramikin in a shallow pan filled with water, place in moderate oven and cook until whites are firm.
SOFT BOILED, OR STEAMED EGGS.
Put the desired number of eggs into a kettle and cover with boiling water. Cover the kettle and let stand ten minutes. Drain off the water, put eggs into a bowl, cover again with boiling water and send to the table.