Eggs Baked in Tomatoes
This is a great do ahead brunch dish. So tasty and healthy. Surprise your family or friends with a yummy breakfast. For smaller portions you can cut the tomato in half and fill that way! xo
Serves 4
4 Large Tomatoes
Salt & Pepper
8 Eggs
2 Scallions, Sliced
1 C Feta with Sundried Tomatoes or Plain
1/2 C Romano, Shredded
2 Slices Sourdough Bread, cubed, or whatever bread you have!
Preheat oven to 350.
Spray baking dish with Pam.
With a serrated knife, cut off the top of each tomato. Then with a spoon or melon baller gently remove seeds and inner membrane. Place tomatoes in baking dish and season with salt and pepper.
Divide bread cubes, scallions, & feta between tomatoes. Whisk eggs together and divide between tomatoes. Top with Romano. At this point you can refrigerate for baking the next day otherwise bake for 45-50 minutes or until eggs are set. Let rest for 10 minutes before serving. xo
Serves 4
4 Large Tomatoes
Salt & Pepper
8 Eggs
2 Scallions, Sliced
1 C Feta with Sundried Tomatoes or Plain
1/2 C Romano, Shredded
2 Slices Sourdough Bread, cubed, or whatever bread you have!
Preheat oven to 350.
Spray baking dish with Pam.
With a serrated knife, cut off the top of each tomato. Then with a spoon or melon baller gently remove seeds and inner membrane. Place tomatoes in baking dish and season with salt and pepper.
Divide bread cubes, scallions, & feta between tomatoes. Whisk eggs together and divide between tomatoes. Top with Romano. At this point you can refrigerate for baking the next day otherwise bake for 45-50 minutes or until eggs are set. Let rest for 10 minutes before serving. xo
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