Swiss Egg Casserole - cooking recipe

Ingredients

6 hard-boiled eggs, sliced
salt and pepper to taste
1 c. soft bread crumbs
4 tomatoes, sliced
1 tsp. basil
1/2 c. chopped scallions
1/2 c. chopped parsley
6 eggs, beaten
2 c. light cream
1/4 tsp. nutmeg

Preparation

Place layer of eggs in buttered casserole.
Season with salt and pepper; sprinkle with crumbs.
Cover with layer of tomatoes; sprinkle with basil, salt, pepper, scallions and parsley.
Repeat layers until all ingredients are used.
Combine beaten eggs with salt, cream and nutmeg in bowl.
Pour over layer in casserole. Place casserole in pan of water.
Bake at 350\u00b0 for 40 minutes, or until custard is firm.
Yields 6 servings.