150 g (5,3) bread crumbs.
2 tbsp butter.
1 cup milk.
2 beaten eggs.
salt, greenery to taste.
1. Drain cooked vegetables and put to casserole tin, greased and sprinkled with bread crumbs.
2. Beat eggs with milk. Pour over vegetables. Top with butter and bread crumbs.
3. Bake in the oven until golden top. Serve hot with chopped greenery.