Tomato Egg Souffle

Ingredients

• 1 pint tomato juice
• 3 eggs
• 1 shallot
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 ounce butter for dish

Method

1. 1 Beat egg yolks and mix in tomato juice, finely minced shallot, salt, and pepper.
2. 2 Grease a pie dish with 1/2 ounce butter.
3. 3 Beat egg whites to stiff peaks and fold into the tomato mixture.
4. 4 Pour into the prepared dish and bake in a moderate oven (350°F) for 30 minutes.
5. 5 Turn out onto a plate and serve immediately.