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1. Dip the tomatoes into boiling water long enough to loosen their skins, and peel. Cut off the top third of each tomato. Scoop out the seeds and center, leaving the shell. Salt the inside of each tomato lightly and drain on paper towels.
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2. Put each tomato into a custard cup. Put 1 tablespoon cream into each tomato and then break in one egg. Add salt and pepper and top with the parsley.
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3. Set all the dishes in the microwave oven in a circle. Do not place any dish in the center of the circle. Top with a sheet of wax paper.
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4. Cook on defrost (if available) or a slower setting (if available).Watch carefully; do not over cook the eggs. Cook only until the white is almost set. Some rotation of dishes may be necessary.
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5. Remove each dish as the egg reaches the stage of doneness desired. Let stand 3 minutes to finish cooking the eggs. It is desirable to have the yolk runny, but in one-speed ovens this will not be possible.
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6. Place the dish on the plate along side the ham slice. Wrap the rolls in a paper towel or napkin and heat for 30 seconds or until warmed. Serve with the eggs and pass the butter.
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