| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Eggs | 4 | Servings | |
INGREDIENTS
| 1 | cn | (1-lb) tomatoes |
| 1 | tb | Flour |
| 1/2 | Bell pepper; sliced very thin | |
| 1/4 | ts | Dried chervil leaves |
| 4 | Eggs | |
| 1/2 | ts | Salt |
| 1 | tb | Grated parmesan cheese |
INSTRUCTIONS
Preheat oven to 400 degrees. Pour tomatoes into an 8 or 9 inch au gratin dish, or an 8 inch pie plate. Stir in flour and mix well. Add bell pepper; sprinkle with chervil; mix well. Carefully break eggs one at a time into tomato mixture. Sprinkle with salt and cheese. Bake 20 minutes or until eggs are of desired doneness. Serve with buttered toast. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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