Tomato Eggs

1. 1

   Place 1 tablespoon tomato puree in four 6-ounce custard cups. Place one poached egg on top of puree in each cup. Set cups aside.

2. 2

   Melt butter in a small saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.

3. 3

   Spoon equal amounts of white sauce over eggs in custard cups. Sprinkle cheese over top of white sauce; add salt and pepper. Bake at 350u00b0 for 5 minutes or until cheese melts. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.