4 oz. Rice.

3 medium-sized Tomatoes.

4 Eggs.

3 oz. Butter.

1 dessertspoonful of chopped Parsley.

Pinch of mixed Herbs, if required.

Salt and Pepper to taste.

How To Make:

Wash and put the rice into boiling salted water and cook until soft (about 20 minutes), cut the tomatoes in halves (across), and bake in a slow oven until soft. Melt 2 ozs. of butter in a saucepan, add the drained rice and the herbs, parsley and a pinch of pepper. Melt the other ounce of butter in a frying pan, pour in the beaten eggs, stir over the fire until set, put the rice on to a hot dish and flatten into a round cake, lay the tomatoes on the top and pile the eggs on to the tomatoes. Sprinkle with chopped parsley and serve very hot.