Yield: 4 Servings
|6 slices||Bread; Buttered on Both Sides|
|1 medium||Onion; Finely Chopped or Grated|
|4 ounces||Cheese; Grated|
|3 larges||Eggs; Thoroughly Beaten|
|4 larges||Tomatoes; Peeled & Sliced|
|Salt & Pepper to Taste|
As we prepare to move on to our All-Irish Cooking month of March, The Cook & Kitchen Staff are offering you some of the best recipes sent from our Members in February. Today's offering is from Diane L in South Australia.
You can file this great little recipe under quick & easy casseroles as it will surely make a great addition to your ever-expanding recipe files.
Thank you to all members that took the time to send in a recipe. We're just sorry we won't have an opportunity to publish them all! Grease an oven ware dish and line with some of the buttered bread slices.
Sprinkle on a layer of grated cheese. Add a layer of tomato slices.
Sprinkle on a layer of grated onion. Add another layer of buttered bread slices, grated cheese and onion. Continue layering until the dish is full, finishing with bread slices. Pour the beaten eggs over the top layer. Bake in a pre-heated oven at 350-F to 400-F degrees for approximately 35 to 40-minutes. Serve warm from the oven.
Kitchen Staff Tip: To remove the skin of a tomato simply bring a kettle of water to the boil. Carefully drop your tomatoes, one at a time into the boiling water. Remove the tomatoes from the boiling water as cracks appear in their skin, about 1 to 3-minutes depending on the size and ripeness of the tomato. Drop the tomato immediately into a cold water bath to cool.
Readily peel away the skin when the tomato is cool enough to be handled and prepare as directed. This is an ago old method of food preparation otherwise know as par-boiling.
Posted to dailyrecipe@... by The Cook & Kitchen Staff <dailyrecipe-owner@...> on Feb 22, 1998