Happy President’s Day!

While volunteering at our local Blackstone Friends of Library bookstore, The Book End, I found a wonderful little cookbook “Monroe Family Recipes” which was published in 1988 by Ash Lawn-Highland, College of William and Mary, the home of James and Elizabeth Monroe in Charlottesville, Virginia. What a find… it gave a bit of the history of the cooking and foods available during Monroe’s time.

Here’s one of the recipes which we’ll want to try at the Grey Swan Inn when the summer tomatoes are in:

Tomatoes and Eggs

(Original recipe: Grease muffin tins; put one thick slice of unpeeled tomato into each tin; season with salt and pepper; break one egg on top of each slice; again season with salt and pepper and put a small piece of butter on top of each egg. Back in an oven until the egg is set. Serve on rounds of toast and garnish with parsley. This is good with cheese grated over the egg.)

1 large ripe tomato
6 eggs
salt, pepper
6 slices of bread, toasted
1/4 cup grated cheese

Preheat oven to 350 degrees.

Grease six muffin cups thoroughly with butter. Place one thick slice of toato in each cup. Sprinkle with a little salt and pepper.

Break one egg into each cup. Season it with salt and pepepr and place about 1/2 tsp. butter ontop of each egg. Back until the eggs are firm and set.

Serve on hot toast with cheese and parsley sprinkled over each egg. Serves 6.