| 2 large onions
2 oz. butter or margarine
1 lb. tomatoes
3-4 oz. soft breadcrumbs
salt and pepper
| Peel the onions then slice them and fry them lightly in most of the buter.
Butter an oven-proof dish and fill it with alternate layers of the fried onions and sliced peeled tomatoes, sprinkling each with a few of teh breadcrumbs, seasoned with salt and pepper.
Fish with a good layer of the crumbs, dot with flakes of butter and make in a moderate oven for about 1 hour (e75 degrees).
Meanwhile poach the eggs. Top the tomato dish with the eggs. Garnish with parsley.