Egg and Vegetable Terrine

Name: Egg and Vegetable Terrine
Yield: 6
Ingredients: 1/2 can of peas; 1/2 can of corn; 1 cup (ch) of tomato sauce (remainder from recipe 331); 4 eggs; Salt, black pepper, and nutmeg to taste

1
1/2 can of peas
2
1/2 can of corn
3
1 cup (ch) of tomato sauce (remainder from recipe 331)
4
4 eggs
5
Salt, black pepper, and nutmeg to taste

Ingredients

1
1/2 can of peas
2
1/2 can of corn
3
1 cup (ch) of tomato sauce (remainder from recipe 331)
4
4 eggs
5
Salt, black pepper, and nutmeg to taste

Directions

1
In a greased refrigerator mix the peas and corn with the tomato sauce
2
Season with salt and black pepper
3
Make a smooth layer, and with a spoon, create four cavities in the middle of the refrigerator
4
Gently break the eggs into those cavities
5
Sprinkle with nutmeg and bake in a medium oven, covered with aluminum foil, for 20 minutes, approximately
6
Serve warm.