| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Eggs | 4 | Servings | |
INGREDIENTS
| 1 | 1-lb tomatoes | |
| 1 | T | Flour |
| 1/2 | Bell pepper, sliced very | |
| thin | ||
| 1/4 | t | Dried chervil leaves |
| 4 | Eggs | |
| 1/2 | t | Salt |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 96
Calories From Fat: 47
Total Fat: 5.2g
Cholesterol: 187.1mg
Sodium: 449.3mg
Potassium: 195.5mg
Carbohydrates: 4.7g
Fiber: <1g
Sugar: 1.8g
Protein: 7.5g