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Tomato Eggs

Yield 4 servings


  • 1/4 cup tomato puree, divided
  • 4 poached eggs
  • 1 tablespoon butter or margarine
  • 1 tablespoon all-purpose flour
  • 1/2 cup milk
  • 1/2 cup (2 ounces) shredded sharp Cheddar cheese
  • Salt and pepper to taste

How to Make It

  1. Place 1 tablespoon tomato puree in four 6-ounce custard cups. Place one poached egg on top of puree in each cup. Set cups aside.

  2. Melt butter in a small saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.

  3. Spoon equal amounts of white sauce over eggs in custard cups. Sprinkle cheese over top of white sauce; add salt and pepper. Bake at 350° for 5 minutes or until cheese melts. Serve immediately.

Oxmoor House Homestyle Recipes