With an impending vacation next week I realized the fridge was in need of a bit of clearing. I scooped the centers out of my tomatoes, lined them with basil leaves and then broke an egg into each. I topped them with some Asagio cheese and baked them at about 375 F for 30 minutes until the egg was just firm and the cheese was lightly browned. A sprinkle of salt and pepper and lunch was served. (Obviously you needn’t cook these as long as I did if you prefer a softer yolk.) I’ll have to make these again as I really quite liked them.
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July 25, 2008 at 7:35 am
Looks good. Where’s the impending vacation to?
July 25, 2008 at 8:35 am
Oh yum, that sounds sssoooo gggooooodddd. I’ve made scrambled eggs with those ingredients, but never would have thought to scoop out the tomato and bake it like that. Sounds like a real winner – for lunch, a light dinner or brunch.
July 25, 2008 at 10:27 am
these look so yummy, going to add this to my things to try. I have some beautiful tomatoes that would be perfect for this. Thanks for the idea
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July 25, 2008 at 11:50 am
What a great idea. I wil have to try that, even if I have to go out and buy the ingredients. A perfect weekend brunch treat! Have a good one.
July 25, 2008 at 2:13 pm
Oh yum! These are totally my kind of food. Except with a softer yoke.
July 25, 2008 at 6:04 pm
WOW..those look fantastic!
July 26, 2008 at 11:42 am
These look tasty. Where are you planning to go on vacation?