Tomato Egg Cups

Recipe Author: Conne Ward Cameron

And I love this idea that I’ve seen in lots of places – and when you’ve tired of tomato salads and tomato sandwiches (yes, it could happen!), you may be looking for an idea for those gorgeous big tomatoes. Easy, elegant – a fabulous quick supper, brunch or yes, breakfast dish.

Ingredients:

4 medium-size tomatoes, cored Kosher salt and freshly ground black pepper to taste 4 large eggs 4 tablespoons shredded white cheddar cheese 4 slices toast, cut into strips

Preparation:

Preheat oven to 425°F.

Slice off and set aside the top third of each tomato. Scoop out the seeds. Place the tomatoes in a glass or ceramic baking dish. Season with the salt and pepper. Break an egg into each tomato. Bake, with the sliced tops on, for 10 minutes.

Remove the tops and set aside, add the cheese to the tomatoes and bake until the cheese is bubbly, 5 to 7 minutes more. Let cool for 5 minutes. Serve with the tops and toast strips.

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