Eggs In Tomato Cases
Recipe: #19644
June 20, 2015
Categories: Breakfast, Eggs, Tomato, Australian, Brunch, Oven Bake, Diabetic, Gluten-Free, Vegetarian, Fresh Tomatoes, Kosher Dairy, Vegetarian Dinner, more
"I came up with this easy breakfast dish for the kids many years ago. They liked this recipe on either toast or muffins as they got older it made for a nice weekend breakfast served with bacon. Note ~ Large tomatoes must be used or egg will spill out."
Ingredients
Nutritional
- Serving Size: 1 (461.1 g)
- Calories 273.3
- Total Fat - 16.4 g
- Saturated Fat - 6.7 g
- Cholesterol - 430.5 mg
- Sodium - 273.6 mg
- Total Carbohydrate - 14.2 g
- Dietary Fiber - 4.1 g
- Sugars - 9.4 g
- Protein - 18.7 g
- Calcium - 144.1 mg
- Iron - 2.9 mg
- Vitamin C - 46.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cut the tops from the tomatoes and scoop out the seeds. Drain tomato cases well, cut side down on absorbent paper. (I sprinkle just a little pinch of sugar inside each tomato at this stage.)
Step 2
Place 1 teaspoon of cheese into each tomato case and sprinkle with parsley, salt and pepper.
Step 3
Break an egg, one at a time into a small bowl or small jug -- but be sure not to break yolk, slip one egg into each tomato case, place a knob of butter on top of each egg and bake at approx 350dg for 20 minutes or until egg has set to your preference.
(Note - pending on your oven temperature it may take longer as each oven differs)Remove from oven and serve sprinkled with extra parsley
Tips
No special items needed.