Eggs Baked in Zucchini

(The Vegetarian Epicure, by Anna Thomas, 1972)

8 c BZM (Basic Zucchini Mixture)

4 oz onion, peeled etc. and finely chopped

3 T butter

3 T olive oil (doesn’t need to be extra virgin)

8 eggs

Salt and pepper

HOLLANDAISE SAUCE

Heat the butter and olive oil in a large skillet. Saute the onion for a couple of minutes, then add the zucchini and some pepper, and saute over medium high heat for about 8 minutes, stirring almost constantly.

Butter four small casseroles, about 3 cups each. Divide the zucchini mixture among the casseroles and make two depressions in each casserole, big enough to hold an egg out of the shell. Break the eggs and put an egg in each depression. Sprinkle with a bit a salt and pepper and bake at 350 for 15 to 20 minutes, or until eggs are done to your liking.

Remove from the oven and place on individual serving plates. Spoon Hollandaise Sauce over each egg and serve immediately. Four servings.