ForkwiseSeared Tomato Slices with Butter-Fried Eggs
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 2 large firm tomatoes, cut in 1 cm slices
- Salt and pepper
- 2 tbsp cornstarch, for dusting
- 3 tbsp butter
- 4 eggs
Method
- Season the tomato slices and dust them lightly with the cornstarch.
- Brown the slices on both sides in half the butter, then arrange on a warm plate.
- Fry the eggs in the remaining butter, turning once, until the whites are firm.
- Set one egg on each tomato slice and serve.
Recipe source: Project Gutenberg – The Boston Cooking-School Cook Book (1910 ed.) · Public domain (U.S.) · Fannie Merritt Farmer · Adapted from “Buttered Eggs with Tomatoes”: rewritten in our own words with modern units and food-safety updates; untested
No photo yet – illustrated placeholder.