Poached Eggs with Fried Tomatoes

Ingredients

• 4 medium Tomatoes
• 2 tablespoons Butter
• 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
• 4 slices Bread
• 4 large Eggs
• 2 tablespoons Cream
• 1 teaspoon Pungent sauce (e.g., Worcestershire sauce)
• 1 teaspoon Mushroom catsup
• 1 tablespoon Lemon juice
• 1 teaspoon Flour

Instructions

1. 1Slice the tomatoes about 1/2 inch thick. Melt 1 tablespoon of butter in a skillet over medium heat. Add the tomatoes, season with salt and pepper, and fry until softened, about 5-7 minutes per side. While the tomatoes are cooking, cut the bread into round shapes (using a cookie cutter or knife). Melt the remaining butter in a separate skillet and fry the bread rounds until golden brown on both sides.
2. 2Bring a pot of salted water to a boil. Gently crack each egg into a small bowl. Swirl the boiling water to create a vortex, then carefully slide each egg into the water. Poach for 3-4 minutes, or until the whites are set and the yolks are still runny. Remove the eggs with a slotted spoon and set aside.
3. 3To the skillet used for the tomatoes, add the cream, pungent sauce, mushroom catsup, lemon juice, and flour. Cook over medium heat, stirring constantly, until the sauce thickens slightly, about 2-3 minutes. Place a fried bread round on each plate. Top with a fried tomato slice, then carefully place a poached egg on top of each tomato. Pour the sauce over the eggs and serve immediately.