1 cup butter, softened
3 cups milk
1 1/2 tablespoons dried parsley
1 teaspoon ground black pepper
6 eggs
1 teaspoon salt
1 cube chicken bouillon, crushed
1 square halved fresh tomato
Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl, blend butter, milk, parsley, pepper and eggs until well blended. Pour egg mixture into a small saucepan with wood handles. Add tomato sauce, mixing until smooth.
Bake in preheated oven for 25 minutes. Cool and sprinkle on top of microwaved rice.