Egg and Tomato Savory.

Three eggs, two tomatoes, 1oz. butter, pepper and salt, parsley.

Cook tomatoes and pass through a sieve. Put the butter into a saucepan, and when hot, put in the tomatoes; beat up the eggs and add to mixture, with pepper and salt, and keep stirring till nearly dry. Do not allow to boil. Serve very hot on rounds of buttered toast or fried bread.