Tomatoes, 6,

Grated cheese, 4 tablespoons,

Bread-crumbs, 2 tablespoons,

Melted butter, 1 tablespoon,

Raw mustard,

Salt and cayenne,

Eggs, 6.

Cut off the tops and scoop out the middles of as many tomatoes as may be required, allowing 1 for each person - the above allows for 6 persons. Make a stuffing with the ingredients: the grated cheese, bread-crumbs, melted butter, salt, cayenne, and raw mustard, the seasoning added to suit the taste.

Stuff the tomatoes with this mixture, and cover the tops with buttered bread-crumbs. Stand them in a baking-tin and bake in a hot oven for half an hour.

Melt a teaspoon of butter in a pie-tin, and carefully break 6 eggs over it. Bake them for 5 minutes, or until the whites are set.

Have ready neat rounds of buttered toast. Slip an egg carefully on each piece of toast, and arrange the baked tomatoes around the eggs and toast, and serve immediately.

This is an excellent dish for breakfast or lunch, and quite a substantial one.