28 MAR

Egg and Tomato Luncheon Dish

Mrs AS Wheatley, Condoblin Branch

SERVES 4

4 large tomatoes, thinly sliced

50 g butter

4 eggs

a few sprigs of parsley, to serve

Preheat oven to 180°C.

Layer the tomatoes in a 1 litre (4 cup) capacity baking dish, seasoning layers with salt and pepper. Dot the top of the tomatoes with butter.

Bake for 15–20 minutes, or until tomatoes have softened and are bubbling. Remove from the oven.

Break the eggs over the tomatoes. Bake a further 8–10 minutes, or until the eggs are set.

Garnish with parsley and serve hot.