Originally Posted by amber
Six eggs seems like alot. Was that a typo?
Not a typo, but you have me wondering if I add that many... hah. I usually use "large" eggs, too. I also add only part of melted butter to the mixture and drizzle some on top... and there I thought I had written out a sensible recipe. The mixture "sets up" on top of the tomato slices almost like a tiny soufllé. I would say ... add eggs until the mixture holds together nicely so that you can mound/mold it atop the tomatoes.
Let me know the results if you try it--I'll go back and edit the recipe for the archive!