Ingredients
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4
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4
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4
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-
-
-
-
-
-
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-
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Directions
Baked Eggs in Tomatoes, Great for brunch (served with toast and country potatoes) or a light summer supper (served with a crispy salad and crusty bread) Use whatever herbs you like – chives, basil, sage, oregano, etc Dried can be used in place of fresh as needed Originally from Vegetarian Times , I have a new found obsession with tomatoes and this recipe marries all of my favorite ingredients use two egg whites in my tomato along with a generous sprinkling of basil The kids love the whole egg along with any herbs I can find to add to their tomato This will be our second time having these lovely treats for breakfast and my mouth is watering I loved it the first time and I’m sure I’ll love it even more this time Thanks for a great recipe , So easy and so good! I made this for my Christmas brunch, and everybody loved it! I made 4 eggs as recipe stated and the other eggs I filled will beaten eggs mixed with bacon and chedder cheese and topped with bread crumbs Just make sure you keep a close eye, so it doesn’t spill over Easy, tasty and verstile recipe!!
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Steps
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1
Done
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Preheat Oven to 450 Degrees. |
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2
Done
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Slice the Stem End Off of the Tomatoes and Scoop Out the Insides. |
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3
Done
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Sprinkle the Insides of Tomatoes With Salt and Put Them in a Baking Dish Upside Down. |
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4
Done
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Place Dish in the Oven For 5 Minutes. |
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5
Done
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Remove the Inverted Tomatoes from the Oven,Pour Off the Pan Liquids and Set the Tomatoes Right Side Up in the Baking Dish. |
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6
Done
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Break an Egg Into Each Tomato and Season With Salt and Fresh Ground Black Pepper. |
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7
Done
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Place 1 Teaspoon of Butter on Top of the Egg in Each Tomato. |
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8
Done
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Return the Tomatoes to the Oven and Bake 5 More Minutes or Until the Egg Whites Are Cooked Firm but the Yolk Isn't. |
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9
Done
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Serve Immediately. |
