Bread and butter savoury
Last updated 6/12/2012 1:10:14 AM. Recipe ID 37400. Report a problem with this recipe.
Title: Bread and butter savoury
Yield: 4 Servings
6 sl Bread; Buttered on Both
1 md Onion; Finely Chopped or
4 oz Cheese; Grated
3 lg Eggs; Thoroughly Beaten
4 lg 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.
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