Scoop out the centres of as many large firm tomatoes as there are people to serve. Drain, then sprinkle the inside of each with chopped tarragon (or tarragon vinegar), salt, pepper, dropping in carefully a raw egg and a quarter of a teaspoonful of butter. Place in a baking pan in a hot oven until the eggs are set and serve very hot.
Scoop out the centres of as many large firm tomatoes as there are people to serve. Drain, then sprinkle the inside of each with chopped tarragon (or tarragon vinegar), salt, pepper, dropping in carefully a raw egg and a quarter of a teaspoonful of butter. Place in a baking pan in a hot oven until the eggs are set and serve very hot.
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