Baked Tomatoes Stuffed with Eggs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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An interesting dish for breakfast Ingredients:
2 small tomato |
1 small egg |
1/4 cup buttermilk |
1 tablespoon parmesan cheese |
2 mushrooms |
1 tablespoon shallot |
Directions:
1. Slice top from tomato and hollow out with a melon baller. Sprinkle the insides with salt and invert on paper towels; let drain for 1/2 hour. Saute sliced mushrooms and minced shallot in cooking spray until tender. Divide mushroom/shallot mixture into each tomato. Top with 1/2 tablespoon Parmesan cheese. Beat together egg and buttermilk, season with pepper. Pour into tomatoes. Bake at 350 for 1/2 hour.
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