484—Fried Eggs à la Bordelaise

Prepare as many halved tomatoes à la Provençale (see tomatoes) as there are eggs, adding a pinch of chopped shallots to each halved tomato. When cooked, garnish them with cèpes, finely minced and sautéd à la Bordelaise; place a fried egg on each garnished half-tomato, and arrange them in a circle on a dish, with fried parsley in the middle.