Recipe For Cooking Stuffed Tomatoes With Soft-Boiled Eggs

Rather more than half-fill tomatoes, from which the centres have been taken, with equal parts of cooked, chopped mushroom trimmings and ham, moistened slightly with mushroom liquor, or the tomato taken from the centre. Season the mixture with salt and pepper and bind with the yolk of an egg, if desired, before putting in place. Bake the tomatoes until tender, but retain the shape, if possible. When ready to serve, dispose in each tomato a soft-boiled egg, shelled and reheated in hot water. Garnish the dish with the mushroom caps, from which the trimmings were taken, broiled and placed on rounds of toast. Serve with cream sauce apart, or poured over each egg.