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Onion, Egg and Tomato Bake

ingredients

serves 2 - 4
2 tbsps olive oil
2 medium onions, sliced
30 g (1 oz) wholemeal flour
140 ml (1/4 pint) skimmed milk
Freshly milled sea salt and black pepper, to taste
4 eggs, hard-boiled
2 tomatoes, thinly sliced
3 tbsps fresh wholemeal breadcrumbs
1 tbsp freshly grated Parmesan cheese

method

1. Heat the oil in a pan and fry the onions gently until they are softened, but not coloured. Remove from the pan with a slotted spoon and set aside.

2. Stir the flour into the oil in the pan, and cook for 1 minute. Add the milk gradually, beating well between additions. Simmer gently for 2 - 3 minutes, stirring continuously

3. Add the onions to the sauce and season well to taste.

4. Cut the eggs in half and remove the yolks. Push the yolks through a metal sieve and set the sieved yolks to one side.

5. Rinse and chop the egg whites and place them in the bottom of a medium-sized ovenproof dish, or 4 individual ramekins.

6. Cover the chopped egg whites with the onion mixture and then top this with a layer of sliced tomatoes.

7. Put the breadcrumbs and Parmesan cheese into a mixing bowl, and stir in the sieved egg yolks, mixing well, until all the ingredients are thoroughly incorporated. Sprinkle this over the layer of tomatoes.

8. Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 15-20 minutes, or until golden brown.

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