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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 12 |
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From my collection of handwritten recipes 1960's. Ingredients:
2 (16 ounce) cans stewed tomatoes |
1/4 cup instant minced onion |
1 tablespoon worcestershire sauce |
butter |
12 eggs |
salt and pepper |
Directions:
1. Boil rapidly 2 cans stewed tomatoes with 1/4 cup instant minced onions until thickened, about 8 minutes. Stir in 1 Tblsp. worcestershire sauce. Spoon into 6 individual 2 cup buttered casseroles. Crack 2 eggs into each casserole. Sprinkle with salt and pepper. Bake in preheated 375* oven 10 minutes. Serve with toast points and grilled ham.
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