Herbed Egg Timbales
Source: The New York Times Cookbook by Craig Claiborne
Serves 4

1 1/2 c. half & half or milk, scalded
5 eggs, slightly beaten
3/4 tsp. salt
freshly ground pepper to taste
1 tsp. grated onion
1 Tbls. minced parsley
1 Tbls. minced tarragon or dill
1 c. tomato sauce, heated

Preheat oven to 325 degrees.

Add the scalded half & half to the eggs, stirring.Mix in the remaining ingredients, except the tomato sauce.

Pour the mixture into greased custard cups, filling the cups slightly more than 3/4 full.

Place the filled cups on a rack in a deep pan & pour simmering water around them. Bake till a knife inserted in the center comes out clean, 20 minutes or longer.

To serve, turn the timbales out on a serving dish & pour tomato sauce over them. Garnish with parsley or chopped chives.