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Recipe details
French Layered Tomato and Egg Slices
Thin layers of tomato and set egg baked together, then cut into neat slices for a simple French dinner.
≈ 174 kcal/100 g · ≈ 184 kcal/serving
40 minEasyFrench
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
medium tomato1 pcs
large eggs2 pcs
cooking oil5 ml
salt1 g
black pepper0.2 g
Cookware and utensils
small loaf pan
parchment paper
knife
mixing bowl
whisk
Directions
01
Line the loaf pan with parchment and brush it with oil.
Products
cooking oil — 5 ml
Action
Line
Time
3 min
Temperature
room temperature
02
Whisk the eggs, salt, and pepper in a bowl.
Products
large eggs — 2 pcs; salt — 1 g; black pepper — 0.2 g
Action
Whisk
Time
2 min
Temperature
room temperature
03
Place half of the tomato slices in the pan.
Products
medium tomato — 1 pcs
Action
Layer
Time
2 min
Temperature
room temperature
04
Pour half of the egg mixture over the tomatoes.
Products
large eggs — 2 pcs
Action
Pour
Time
1 min
Temperature
room temperature
05
Repeat the tomato and egg layers.
Products
medium tomato — 1 pcs; large eggs — 2 pcs
Action
Repeat
Time
2 min
Temperature
room temperature
06
Bake the layered mixture until fully set.
Products
No products at this step
Action
Bake
Time
25 min
Temperature
180°C / 350°F
07
Cool the loaf for five minutes and slice it.
Products
No products at this step
Action
Slice
Time
5 min
Temperature
at least 74°C / 165°F inside
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
