6 smooth round tomatoes

6 eggs

3 tablespoonfuls butter

2 tablespoonfuls flour

1/2 pint milk

6 slices bread

1 teaspoonful salt

1 saltspoonful pepper

Cut slices from the blossom ends of the tomatoes, scoop out the seeds and stand the tomatoes in a baking-pan in the oven until they are hot and soft - about fifteen minutes. Take from the fire and dust each with salt and pepper, break in each, one egg and put back in the oven until the eggs are set. While these are cooking, make the toast and arrange it on a platter. Rub two tablespoonfuls of the butter and the flour together, add the milk and stir until boiling; add the salt and pepper. When the tomatoes are done, divide the remaining butter into six bits; put a bit on the top of each tomato and stand them on the toast. Pour around the cream sauce and dust with chopped parsley.