Drop tomatoes into boiling water for 2 min., then carefully peel off the skins. Remove seeds and soft insides and cut into small pcs. Place the pcs. in a frying pan with a little salt. Cook over low heat, meanwhile mashing into a pulp. Add butter and while it browns, break the eggs into a shallow dish. Lightly salt and pepper them, and gently ease into pan. When cooked to your taste, serve with the sauce in which they were cooked, and garnish with parsley. Serve immediately with fried potatoes. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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|Serving Size: 1 Serving (748g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 624 (67%)|
|Amt Per Serving||% DV|
|Total Fat 69.3g||92 %|
|Saturated Fat 27.7g||139 %|
|Monounsaturated Fat 24.1g|
|Polyunsanturated Fat 7.7g|
|Cholesterol 2165.8mg||666 %|
|Sodium 899.1mg||31 %|
|Potassium 1206.6mg||32 %|
|Total Carbohydrate 12.6g||4 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 10g|
|Protein 65.1g||93 %|
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Calories per serving: 925
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