Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 ea Cherry tomatoes, halved 4 ea Eggs
2 T (1/4 stick) butter 1/2 c Whipping cream
1 T Olive oil 1/4 c Grated Parmesan cheese
1 c Minced onion 1/4 c Grated Gruyere cheese
1 lb Tomatoes, peeled, seeded Salt
-and chopped Freshly ground pepper

Generously butter six 1/2 cup custard cups or ramekins. Place 1
cherry tomato half skin side down in each cup. Melt butter with oil
in heavy large skillet over medium low heat. Add onion and cook
until translucent, stirring occasionally, about 10 minutes. Increase
heat and cook until all liquid evaporates, stirring frequently. Cool
slightly. Preheat oven to 375 F. Beat eggs and cream to blend. Stir
in cheeses and tomato mixture. Season with salt and pepper.
Carefully spoon mixture into prepared cups. Arrange cups in roasting
pan. Pour enough water into pan to come halfway up sides of cups.
Bake until tester inserted in centers comes out clean, 30 to 35
minutes. Let stand 10 minutes. Run knife around edge of cups to
loosen flans. Invert onto plates and serve immediately. From: Why
Not For Breakfast? Barnard-Good House, Cape May, N.J. Shared By: Pat
Stockett

Submitted By FRED TOWNER On 10-20-94

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