Tomato Egg Cups

Prep Time
Cook Time
Ready In

"Recipe from an old cook book circa early 1970's entitled Breakfasts"

Original recipe yields 3 servings


  • Serving Size: 1 (244.8 g)
  • Calories 361.4
  • Total Fat - 15.2 g
  • Saturated Fat - 5.5 g
  • Cholesterol - 424.6 mg
  • Sodium - 542.9 mg
  • Total Carbohydrate - 31.3 g
  • Dietary Fiber - 2.3 g
  • Sugars - 5 g
  • Protein - 23.6 g
  • Calcium - 344.2 mg
  • Iron - 4.2 mg
  • Vitamin C - 8.5 mg
  • Thiamin - 0.4 mg

Step 1

Preheat oven to 425F.

Step 2

Slice off and set aside the top third of each tomato and scoop out the seeds.

Step 3

Place the tomatoes in a glass or ceramic baking dish and season with the salt and pepper.

Step 4

Break an egg into each tomato.

Step 5

Bake, with sliced tops for about 10minutes.

Step 6

Top the tomatoes with the cheese and bake until the cheese is bubbly about 5 to 7 minutes more.

Step 7

Let cool for 5 minutes and serve with the tops and toast strips (also called "soldiers" as your child might be delighted to know) for dipping.

Tips & Variations

No special items needed.



I halved this recipe for breakfast this morning for DH and myself. I did not bake as long as we prefer runny eggs with our soldiers (which by the way were vegemite soldiers). We thoroughly enjoyed this feeling like kids again dipping our soldiers into the runny egg. Wonderful recipe especially with fresh tomato's from the garden and eggs from my girls. We will enjoy this a lot more often as this recipe is so easy and quite quick to make for breakfast, not too mention tasty!

review by:
(14 Feb 2015)