Monday, October 8, 2012

Baked Eggs in Tomatoes

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Baked Eggs in Tomatoes are one of my new favorite breakfast items. I usually stick to some sort of oatmeal or fruit during the week, and then load up on hash browns, bacon and eggs on the weekend. This is a much healthier twist that's even easier and just as tasty.
If you want to make this and are still craving bacon or some other breakfast meat with your tomato, you can mix cooked pieces in with the egg before filling the tomato. You can also play around with seasonings and other vegetables. I bet this would be great with some green peppers and onions. Basically whatever you put into your typical omelet would suffice in this baked tomato. Enjoy!
Printable Recipe

  • 4 large beefsteak tomatoes
  • Coarse salt and ground pepper
  • 1/2 cup fresh or frozen corn kernels
  • 4 large eggs
  • 2 tsp. scallions, chopped
  • 1/4 cup Parmesan cheese, grated
Preheat oven to 350 degrees. Line a 9-inch baking dish or pie plate with parchment. With a serrated knife, cut off the top 1/2 inch from each tomato. With a spoon or a melon baller, gently remove seeds and inner membrane, being careful not to break through flesh of tomato. Place tomatoes in dish and season with salt and pepper.

Divide corn among tomatoes. In a medium bowl, whisk together eggs and chives and season with salt and pepper. Divide egg mixture among tomatoes and top with cheese. Bake until egg mixture is set, 45 to 50 minutes. Serve warm.

Source: Adapted from Martha Stewart

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