Baked Eggs In Tomatoes Recipe
Ingredients
| 2 large firm ripe tomatoes, halved crosswise | ||
| Eggs | 4 standard | |
| 1/4 cup soft white bread crumbs | ||
| 1/4 cup coarsely grated sharp Cheddar | ||
| Parsley | 1 Tablespoon, minced | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Butter/Margarine | 2 Tablespoon, melted | |
Directions
GETTING READY
1) Preheat the oven to 425° F.
MAKING
2) In a greased 9 inch pie pan, scoop and place the tomatoes, with the cut sides up, then bake without the lid for 5 to 7 minutes.
3) Break and add 1 egg into each tomato half.
4) Combine the crumbs, cheese, parsley, salt and pepper together. Sprinkle the mixture on top of the eggs, and drizzle with the melted butter.
5) Bake without the lid for about 15 minutes until the eggs are firm and the topping is golden in colour.
SERVING
6) Serve in a nice plate.
1) Preheat the oven to 425° F.
MAKING
2) In a greased 9 inch pie pan, scoop and place the tomatoes, with the cut sides up, then bake without the lid for 5 to 7 minutes.
3) Break and add 1 egg into each tomato half.
4) Combine the crumbs, cheese, parsley, salt and pepper together. Sprinkle the mixture on top of the eggs, and drizzle with the melted butter.
5) Bake without the lid for about 15 minutes until the eggs are firm and the topping is golden in colour.
SERVING
6) Serve in a nice plate.
Chef
