Put a small piece of butter on the top of each egg; place the tomatoes in small well-buttered fireproof dishes and bake until the whites of eggs are lightly set.
Sprinkle with salt, pepper, and parsley.
Serve hot.
EGGS WITH SPINACH
- 4 or 5 eggs
- 3 heaping tablespoonfuls (3 ozs.) butter
- ½ peck spinach (2 lbs.)
- Salt and pepper
Wash the spinach carefully to remove all dirt and grit, then put it into a saucepan, put on the cover, and cook for ten minutes. Add the butter, salt, and pepper to taste; allow it to cook slowly for one hour in its own juices.
Divide it into buttered ramequins, making it into neat little nests. Drop an egg into each of these nests, and bake for eight minutes in a moderately heated oven.
The whites of the eggs should harden, but the yolks should be soft.
Serve very hot.