We have tomatoes in abundance right now. They are not the prettiest tomatoes, but they sure are delicious! We have enjoyed tomato slices with everything, grilled tomatoes, tomato pies, tomatoes on burgers and of course the best way of all, a juicy tomato sandwich!
Tomatoes are packed with vitamins and antioxidants that have been linked to many health benefits, including reduced risk of heart disease and cancer.
While searching for new ways to serve them up I ran across the recipe for Breakfast Tomatoes. Becoming a huge fan of poached eggs while in Louisiana back in November, I was excited to try this recipe. Baked ten minutes the egg was still runny like a poached egg. Bake longer to cook your egg through.
I have a feeling these breakfast tomatoes will be on our breakfast menu all summer.
Breakfast Tomatoes
Author:
Amye Melton
Ingredients
- Tomatoes
- One egg for each tomato
- Extra-virgin olive oil
- Salt
- Freshly ground black pepper
- Freshly grated Parmesan (or grated cheese of your choice)
- chopped green onions, for garnish
Instructions
- Preheat oven to 400℉. Line a cookie sheet with parchment paper and set aside.
- Slice ¼-inch from the stem end of tomato. Hollow out the tomatoes by removing the core with a knife then carefully scoop out the ribs and seeds using a spoon. Leave the walls of the tomato intact as best you can.
- Drizzle with olive oil, sprinkle with salt and pepper and place on prepared pan. Bake tomato for 5 minutes.
- Remove tomato from oven. Crack each egg into a small bowl and then slide the egg into the hollowed out tomato. Sprinkle with additional salt and pepper. Return to oven and bake until egg is cooked to your preference, approximately 10 minutes if you want to keep the yellow runny.
- Remove from oven. Top with grated Parmesan cheese and chopped green onions and serve immediately.
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