From Asparagus to Zucchini, 3rd ed.


  • 1 1/2 c. chopped green tomatoes
  • 6 hard-boiled eggs, sliced
  • 5 TB butter, divided
  • 3/4 c. soft bread crumbs
  • 3 TB unbleached flour
  • 1 1/2 c. low-fat milk


  1. Preheat oven to 350.  Alternate layers of egg slices and tomatoes in shallow baking dish. 
  2. Melt 2 TB butter in small sauce pan.  Add bread crumbs; stir well. 
  3. Melt remaining butter in medium saucepan over low flame.  Stir in flour and cook, stirring often, 3-4 minutes.  Whisk in milk and cook, stirring constantly, until thickened. 
  4. Pour milk mixture over tomato/egg layers.  Top with bread crumbs.  Bake 35-40 minutes. 

Serves 4-6



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