Baked Eggs and Tomatoes Recipe ingredients

To prepare this Baked Eggs and Tomatoes Recipe, first one of the nicest ways of the myriad nice ways in which to cook eggs for breakfast is to select as many round, firm, ripe tomatoes as there are persons to be served. Wash them, cut a thin slice from the top of each for a cover, and scoop out sufficient space to admit an egg. Put in each a little butter, drop in the egg, taking care not to separate the white and yolk, season with salt and pepper, put a small piece of butter on each egg, and a little minced parsley on the butter. Replace the cover and bake about twenty minutes in a hot oven. Grated cheese may be used instead of the parsley.