Poached Tomato Eggs

This is one of my father in law's recipes.

In our early years of marriage my mother in law ran Murchies Tea Room in Victoria. Chef Vincent Parkinson was the chef and took this recipe that Dad shared with him, and served it in the restaurant. I'm sure Vince perfected the recipe with his expert culinary skills and taste, but Dad's original recipe is wonderful.

In the menu at the tea house this was called Poached Eggs Oaklane.

Ingredients:

-4 cups chopped tomatoes (I like to use beef steak tomatoes, but any will work)

-1/4 cup chopped fresh basil (or use 2 tsp dried basil)

-1/2 cup butter

-salt and pepper

-4 eggs

-toast, very crispy

Method:

In a heavy skillet, melt butter and add chopped tomatoes. Cook over medium heat until tomatoes begin to cook down. Add the basil and continue to cook until tomatoes are very soft. Turn down and simmer for 20 minutes. Add salt and pepper to taste.

Once the tomatoes are cooked down, crack eggs into the tomato basil mixture and poach to your desired likeness.
While eggs are poaching place a lid over to help set the yolk.

When the eggs are poached to your likeness, using a large flat spoon transfer onto toast.

Serve with fried potatoes, bacon or sausages.