Monday, August 8, 2016

Baked Eggs in Tomatoes

4 servings
Recipe from Everyday Food Magazine
Husband-Tested in Alice’s Kitchen

Make this dish when the local tomatoes are perfectly ripe.  These make a really nice light summer meal along with Brown Rice made with HomemadeVegetable Broth.  Try adding some rinsed black beans or steamed broccoli to the egg mixture for a little variety.   
4 large beefsteak tomatoes
Kosher salt, to taste
Freshly ground pepper, to taste
½ cup fresh corn kernels
4 teaspoons basil pesto (optional)
4 large eggs
2 teaspoons snipped fresh chives or 2 scallions, thinly sliced
¼ cup freshly grated Parmesan cheese

Preheat oven to 350F.  Line a 9-inch baking dish or pie plate with parchment paper. Cut off the top ½-inch from each tomato with a serrated knife.  With a melon baller, gently remove seeds and inner membrane, being careful not to break through the flesh of the tomatoes.  Place the tomatoes in the baking dish.  (If the tomatoes don’t sit level, take a small sliver off the bottom of the tomato with a very sharp knife.)  Season the tomatoes with salt and pepper.  If using pesto, put 1 teaspoon in the bottom of each tomato.  Divide the corn kernels between the tomatoes.  In a medium bowl, whisk together the eggs, chives or scallions and season with salt and pepper.  Divide evenly among the tomatoes and then top with the cheese.  Bake until the egg mixture is set, 45-50 minutes.  Serve warm.

Nutritional Information: (per tomato without pesto) 148 calories; 7.1 g fat (2.5 g sat. fat); 10.3 g protein; 13 g carb; 2.5 g fiber

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