Four well-shaped, even-sized tomatoes. A few sprigs of parsley. (Sufficient for four persons.)
Cut a neat slice from the top of each tomato, and carefully remove a little of the centre with a teaspoon, until a space is made big enough to hold an egg. Break an egg into a cup. then slip it carefully into the tomato. When all are filled arrange them on a baking-tin (it will probably be necessary to keep them in an upright position with wedges of bread). Bake them until the egg is nicely set, then serve them on a lace paper and garnish with parsley.
N.B. - If the eggs are cooked rather longer until the yolk is hard they are excellent cold.