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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A great easy breakfast dish. Great on toast, muffins and a makes a great breakfast especially served with bacon. Note- Large tomatoes must be used or egg will spill out. Ingredients:
6 tomatoes (large & firm) |
6 teaspoons cheese, grated |
6 eggs |
1 tablespoon butter |
parsley, finely chopped |
salt and pepper |
parsley, finely chopped |
Directions:
1. Cut the tops from the tomatoes and scoop out the seeds. Drain tomato cases well, cut side down on absorbent paper.
2. Place 1 teaspoon of cheese into each tomato case and sprinkle with parsley, salt and pepper.
3. Break an egg, one at a time into a small bowl or small jug - but be sure not to break yolk, slip one egg into each tomato case, place a knob of butter on top of each egg and bake at approx 350dg for 20 minutes or until egg has set to your preference.
4. Remove from oven and serve sprinkled with extra parsley.
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