6    Eggs
6    Medium tomatos
1/2 ts Salt
1/2 ts Pepper to taste
3 ts Red wine or herbal vinegar
2 tb Butter

Cut the stem section from the top of each tomato. Take a spoon and scoop
out the pulp & seeds. Sprinkle into each tomato a 1/2 tspn of wine or
vinegar. Break one egg into each tomato. Place in a buttered baking pan and
put into a preheated 325 degeree oven. Bake until eggs are set to your own
taste. Remove from oven sprinkle with salt & pepper to taste and top a dab
of butter. A tasty & different lunch or brunch treat!