Tomato Egg Cups
Recipe: #17184
February 05, 2015
Categories: Breakfast, Cheese, Cheddar, Eggs, Tomato, 5 Ingredients Or Less, Brunch, Oven Bake, Vegetarian, Fresh Tomatoes, Kosher Dairy, more
"Recipe from an old cook book circa early 1970's entitled Breakfasts"
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.