Buttered Eggs with Tomatoes

By the RecipeCafe Archives

Ingredients

• 1 Tomatoes (quantity as needed — see notes)
• 1 Salt, to taste
• 1 Black pepper, to taste
• 1 All-purpose flour, for dredging
• 1 Butter, for sautéing (see notes)
• 1 Eggs (one per tomato slice)

Instructions

1. 1. Cut tomatoes into slices approximately 1/3 inch (8 mm) thick.
2. 2. Season each slice on both sides with salt and black pepper, then dredge lightly in all-purpose flour, shaking off any excess.
3. 3. Melt a generous knob of butter in a cast-iron skillet over medium heat (approximately 325–350°F / 160–175°C surface temperature). When the butter foam subsides and the butter is fragrant but not browned, the pan is ready. Add the floured tomato slices in a single layer. Sauté — meaning to cook quickly in a small amount of fat over moderately high heat, turning once — for 2–4 minutes per side, until the flour coating is golden brown and the tomato flesh has softened slightly but the slices still hold their shape.
4. 4. While the tomatoes cook, prepare buttered eggs: crack each egg into a small bowl. Melt 1 tablespoon (14 g) of butter per egg in a separate small saucepan or skillet over low heat. Add the egg and cook gently, spooning warm butter over the top repeatedly (a technique known as basting), for 3–5 minutes until the whites are fully set and opaque with no translucent areas remaining, and the yolk has begun to firm at the edges (internal temperature of the white should reach 145°F / 63°C).
5. 5. Transfer the sautéed tomato slices to a warmed serving plate. Place one buttered egg atop each tomato slice and serve immediately.