|With a Tangeringe Mimosa, Roasted Leek Hash, |
and French Toast Bread Pudding
1 tomato with a fat bottom
1 tsp grated Parmesan
herbs for garnish
Preheat oven to 425.
Slice the top off the tomato, and carefully scrape out the pulp, but don’t dig too deep at the bottom.
Sprinkle the insides with salt, pepper, and cheese, turning and shaking, so the cheese gets on the sides too.
Spray a baking sheet with olive oil/Pam and set the tomato on the baking sheet. Crack an egg into the cavity.
Bake for 20 minutes for soft but thick yoks, adjust by 5 mins in either direction depending on how done you like your eggs.
Sprinkle with desired herbs and serve.
- Serve these on a bed of hash to soak up eggy tomato goodness.
- If you’re doing a big batch of these, they may take more time. Just check for doneness by jiggling the pan a little.
- Depending on your mood or what you’re serving these with, you can vary these with the herbs you choose to add at the end. Oregano and basil are lovely for an Italian tomato egg; Mexican oregano, cilantro, and chili powder are great for a Mexi egg; thyme and marjoram make a good French egg. Fresh herbs are better, but dry are just fine for this (except cilantro- for the love of all that is holy, never buy dried cilantro. WTF is wrong with you!?)