Baked Vegetable Stew With Egg Crust

Ingredients

• 2 large young carrots
• 4 fresh tomatoes
• 3 or 4 new potatoes
• 1 shallot
• A pinch of sweet herbs
• 2 eggs
• Pepper and salt
• 2 ounces butter
• 2 ounces bread crumbs

Method

1. 1 Melt butter in a stewpan and fry thinly sliced carrots and potatoes for 10 minutes until browning.
2. 2 Scald tomatoes with boiling water, peel, slice, and add to the pan with minced shallot, herbs, salt, and pepper.
3. 3 Stew gently for 30 minutes until vegetables are tender.
4. 4 Transfer mixture to a shallow pie dish.
5. 5 Beat egg yolks with bread crumbs, salt, and pepper; fold in stiffly beaten egg whites.
6. 6 Spread egg mixture over the stew and bake in a very brisk oven (400°F) for 15 minutes.