Very Special Recipes.

New Zealand Graphic, Volume XXXIII, Issue XXIV, 10 December 1904, Page 63

Very Special Recipes.

STEAMED EGGS WITH TOMATOES. Those who appreciate egg cookery should test the virtues of this recipe before the chief ingredient used becomes too expensive a luxury. You will find it is an inexpensive, simple, and an extremely tempting dish to both eyes and palate. Required: Four eggs. Two tomatoes. Four slices of bacon. Four pieces of buttered toast. Two teaspooniuls ol cnopped parsley. One ounce of butter. Well butter some small plain dariole mounts and sprinkle the bottom of eaea with chopped parsely. Into each mould carefully break an egg. Place the moulds in a saue.an with boiling water to come half-way up them, and lay a piece of buttered paper over the top of the tins. Let the eggs steam for about five minutes, or till they are set. While they are cooking, cut the tomatoes in half and put them on a tin in a hot oven, put a little bit of butter on each, and cook till they are tender. Toast the rounds of bread and the bacon before the fire. When all are cooked trim the toast neatly, lay half of a tomato on each slice, then slip an egg carefully on to the tomato. Ariange these neatly on a dish with the bacon.