Corning Ware - Eggs Recipe (tweaked) | Baked Eggs with Tomatoes, Cheddar Cheese and Croutons

My second go of Corning Ware's Heavenly Eggs recipe (tweaked) Original recipe below: Corning's Cook's Choice Cook Book 1979. Sharing :) Heavenly Eggs (4 servings) 1/2 cup milk or half-and-half 4 tablespoons butter or margarine 4 slices day-old white bread, crusts trimmed 4 large slices tomato, 1/4 inch thick, cut in half Salt and pepper 1 cup coarsely grated sharp cheddar cheese 8 eggs 1/2 cup dry bread crumbs 1. Heat milk and 2 tablespoons of the butter in saucepan until bubbles appear around edge. Cool 2 minutes. Work- ing quickly, dip bread slices in milk mixture; place 1 slice in each prepared pan. 2. Top each slice of bread with 2 half- slices of tomato. Push tomato slices toward opposite sides of the pans, leaving space between them. Sprinkle lightly with salt and pepper. Sprinkle 2 table- spoons of the cheese over tomato slices in each pan. Break 2 eggs into space between tomato slices. Sprinkle each serving lightly with salt and pepper, and 2 tablespoons of the remaining cheese. 3. Melt remaining butter in saucepan. Add crumbs and toss until lightly browned. Sprinkle over eggs. 4. Bake in preheated 325 degree oven 10-15 minutes or until eggs are done as desired. Serve immediately. #eggs #vintage #recipe