Tomato Eggs

Recipe from Oxmoor House

More From Oxmoor House


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Tomato Eggs Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy