I saw this idea on Katrina's Blog Daily unadventures in cooking and thought is was brilliant. I love eggs and there is not much better than roasted or fried tomatoes so the combination. So on the long weekend we decided to make this for breakfast to replace or regular boiled egg.
This did make a brilliant breakfast dish, but actually I think it would make a good light dinner or lunch as well.
For 2
2 tomatoes
1 tablespoon grated cheese (we used Romano)
2 green onions chopped
salt and pepper
2 eggs
Hollow out the tomatoes and sprinkle with salt and pepper, tomatoes really love salt and pepper, then place half the cheese in the bottom of each tomato.
Place the hollowed out tomatoes in to your baking dish and break an egg in to each one.
Sprinkle the remaining cheese over the top with the chopped green onion and a little more salt and pepper.
Because we could not bear to waste the insides of the tomatoes we placed the chopped middles with a little more cheese and green onion and a little basil in the baking dish.
We baked this for about 1/2 an hour in a 350 oven, this seemed like a long time, but actually they were just about right. The white of the largest tomato was still a little runny, but the other one was cooked through, so obviously it is function of the size of the tomato or maybe the oven was uneven.
We served these baked eggs along with the roasted tomato with toast and a little elk garlic coil that was in the fridge. Though obviously bacon or ham would have gone beautifully.
This made a wonderful breakfast, there is nothing like roasting tomatoes to bring out their sweetness, and this would be a good way to do eggs for a crowd as you could put a whole load in to the oven at one time.
This did make a brilliant breakfast dish, but actually I think it would make a good light dinner or lunch as well.
For 2
2 tomatoes
1 tablespoon grated cheese (we used Romano)
2 green onions chopped
salt and pepper
2 eggs
Hollow out the tomatoes and sprinkle with salt and pepper, tomatoes really love salt and pepper, then place half the cheese in the bottom of each tomato.
Place the hollowed out tomatoes in to your baking dish and break an egg in to each one.
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| Sorry a bit blurry, but I can only blame the photographer |
Sprinkle the remaining cheese over the top with the chopped green onion and a little more salt and pepper.
Because we could not bear to waste the insides of the tomatoes we placed the chopped middles with a little more cheese and green onion and a little basil in the baking dish.
We baked this for about 1/2 an hour in a 350 oven, this seemed like a long time, but actually they were just about right. The white of the largest tomato was still a little runny, but the other one was cooked through, so obviously it is function of the size of the tomato or maybe the oven was uneven.
We served these baked eggs along with the roasted tomato with toast and a little elk garlic coil that was in the fridge. Though obviously bacon or ham would have gone beautifully.
This made a wonderful breakfast, there is nothing like roasting tomatoes to bring out their sweetness, and this would be a good way to do eggs for a crowd as you could put a whole load in to the oven at one time.
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