3 tablespoonfuls Crisco
4 even-sized tomatoes
8 rounds buttered toast
3 eggs
2 tablespoonfuls cream
1 tablespoonful chopped pimiento
Salt and pepper to taste
Parsley
Select ripe tomatoes but do not have them too large; remove stems and
cut each in halves crossways; remove cores and pips, and fry lightly
in two tablespoonfuls Crisco. Have rounds of buttered toast a
little larger than tomatoes. Beat eggs in small saucepan, add cream,
pimientoes, rest of Crisco, seasonings, and stir over fire until
creamy and just setting. Place each half tomato on round of toast,
divide egg mixture into tomatoes, garnish with parsley and serve hot.