Put the butter in a microwavable
casserole and microwave on high 100% for 1 minute.
Add the onion, celery and green
pepper and microwave on high 100% for 2 minutes, stirring after 1
minute, until the onion is softened.
Stir in the flour and microwave on
high 100% for 30 seconds.
Stir in the milk with a wire whisk
and season with salt and pepper.
Microwave on high 100% for 2-4
minutes, until the sauce has thickened.
Add the egg yolks and the parmesan
cheese and stir to blend.
Arrange the chopped tomatoes,
sliced eggs and corn in a 10" microwavable baking dish and pour the
sauce over the top.
Cover with wax paper and microwave
on Low 30% for 7-9 minutes, stirring after the first 2 minutes.
Let stand for 2 minutes.
Top with the tomato slices and
garnish wit parsley.
For the true flavor of summer, make this
dish with sun ripened tomatoes and locally grown corn.
Cooking Tip :
Peeling tomatoes is easy with the
microwave. Put enough water in a bowl to cover the tomatoes and
microwave (before adding the tomatoes) until boiling. Carefully drop the
tomatoes into the water for a few seconds and you will find their skins
peel off easily. This technique works with peaches, too.