Egg & Ham Filled Tomatoes
Recipe: #21255
October 10, 2015
Categories: Breakfast, Eggs, Tomato, Australian, Brunch, Easter, Oven Bake, Gluten-Free, Fresh Tomatoes, more
"Got this of a Television show, and made them for breakfast. The family loved them and have asked for me to make them again. They are very filling and would be great served as a meal for an easy dinner as they are served on toast."
Ingredients
Nutritional
- Serving Size: 1 (220.7 g)
- Calories 142.6
- Total Fat - 8.1 g
- Saturated Fat - 3.4 g
- Cholesterol - 171.8 mg
- Sodium - 282.1 mg
- Total Carbohydrate - 7 g
- Dietary Fiber - 1.9 g
- Sugars - 4.2 g
- Protein - 11.1 g
- Calcium - 113.7 mg
- Iron - 1.4 mg
- Vitamin C - 23.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cut tops off tomatoes, about 4cm in diameter. Cut a small slice from base of each tomato to sit flat.
Step 2
Scoop out pulp.
Step 3
Place tomatoes on an oven tray lined with baking paper.
Step 4
Whisk eggs and cream in a large bowl until combined.
Step 5
Stir in herbs, ham and half the cheese and season with salt and pepper.
Step 6
Pour filling into tomato cases.
Step 7
Divide remaining cheese and sprinkle over top of each tomato case.
Step 8
Cook in a moderate oven (180C) for about 45 minutes or until egg is set.
Step 9
Serve tomatoes on toast
Tips
No special items needed.