4 servings
Ingredients |
| 2 large onions 2 oz. butter or margarine 1 lb. tomatoes 3-4 oz. soft breadcrumbs salt and pepper 4 eggs parsley |
Directions |
| 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. |
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