Baked Egg Stuffed Tomatoes with a Green Hollandaise Recipe

"These are so pretty to serve for a 'special breakfast,' or for company. And they certainly are not difficult. Even the hollandaise sauce is done right in the blender. The secret to these is to choose the right tomato. You want a nice round ripe, but firm tomato; you may need to try a couple of different ones until you find the right size. Remember, you are just adding a little cheese and the egg inside the tomato, so you want the right size."

Step by Step Method

Step 1

Tomatoes ... First, make sure the tomatoes will set upright, you don't want them to roll over. You can cut a little slice off the bottom so it will set upright if necessary. Also, if you choose the right size dish, all 4 tomatoes should sit nicely in the pan side by side which will keep them upright as well.

Step 2

Then, cut off a slice off the top of the tomato and scoop out the inside. Season well with salt and pepper. Add 1 tablespoon of the cheese and crack the egg into the tomato. It should almost come up to the top of the tomato. Season the egg with salt and pepper. Spray a small casserole dish with a non stick spray, or you can line it with parchment paper and bake in a 400 degree oven, 1 shelf up from the middle, for approximately 20 minutes. Just keep an eye on them - you want whites set and the yolks still runny.

Step 3

Salad ... Add arugula to a small bowl with a squeeze of lemon, salt and pepper, toss, and add to the 4 plates.

Step 4

Hollandaise ... Add the eggs, lemon (start with 1 1/2), parsley, dill, salt, and pepper, and pulse to combine. Then on medium high heat, add the hot melted butter, very very little at a time. You want to do just a very light stream. Otherwise you will cook the eggs; and the sauce will not thicken. It is almost like adding a few drops at a time - it is that slow. Once the sauce gets started you can add it a bit quicker, but still you want that slow stream.