Œufs Maximilienne (Eggs Baked and Gratinated in Fried Half-Tomatoes)

Ingredients

• Half-tomatoes
• Oil
• Parsley
• Garlic
• Eggs
• Grated cheese
• Fine breadcrumbs
• Butter

Instructions

1. Fry the well-pressed half-tomatoes in oil and arrange them on the dish.
2. Sprinkle the inside with chopped parsley mixed with a touch of crushed garlic.
3. Break an egg into each half-tomato.
4. Fry fine breadcrumbs in butter, mix grated cheese with chopped parsley, and sprinkle both over the eggs.
5. Put in an oven hot enough for the cooking and the gratin to happen at the same time.