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Eggs Baked in Tomatoes
Appears in
Published 1972
- Place thin slices of peeled tomatoes in bottom of greased, large muffin-pan cups. Top each with an egg. Season with salt and pepper and sprinkle with shredded process cheese. Bake in slow oven (325°) until eggs are set, about 25 minutes. Serve on rounds of buttered toast.
© 1972 All rights reserved. Published by Farm Journal.
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