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Summer Tomato + Egg Casserole




Source of Recipe


from flamingo times, Wildduck Publishing


List of Ingredients




Summer Tomato + Egg Casserole

6 hard cooked eggs
3 ripe tomatoes
3 tablespoons butter or other fat
3 tablespoons flour
2 teaspoons salt
1-1/2 cups milk
1/2 cup grated cheese
Oiled crumbs

Cut hard cooked eggs in half and arrange around the edge of
a greased casserole or baking dish. Slice peeled ripe tomatoes
in the center of the dish. Make a white sauce of the milk,
fat and flour. Add cheese, and stir over a very low fire
until the cheese is well mixed and smooth. Pour over tomatoes
and eggs. Cover with oiled crumbs and bake twenty minutes in
a moderate oven. The centers of the tomatoes may be scooped
out, and a whole egg placed in each, if desired.


Recipe