Egg & Ham Filled Tomatoes

Prep Time
Cook Time
Ready In

"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."

Original recipe yields 8 servings


  • 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 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 & Variations

No special items needed.



I scaled back for 1 tomato, the largest I could find, but could only get half the filling into it so added another egg to what was left and scrambled it and served with the cooked tomato which I cooked at 175C fan forced for 30 minutes and both the filled tomato and scramble was delicious making for a very nice light lunch. Thank you Tisme made for Pick Me tag game.

review by:
(12 Nov 2015)