 |
Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 4 |
|
Works very well for a leasurely Sunday or holiday breakfast, tastes as good as it looks. Recipe can be doubled. Ingredients:
4 large firm tomatoes |
salt and pepper |
3/4 cup shredded cheese (, sharp cheddar or parmesan) |
4 eggs |
1/4 cup heavy cream |
3 tablespoons butter |
Directions:
1. Cut tops off the tomatoes with a sharp knife, remove core and seeds.
2. Sprinkle the insides with salt, turn upside down on paper towels to drain for 30 minutes.
3. Blot as much moisture as you can from the inside of each tomato and make 4 small slits around the top with a sharp knife.
4. Preheat oven to 450 degrees, bake for 5 minutes.
5. Remove and put 2 tablespoons cheese into each tomato.
6. Break an egg into each tomato and season with salt and pepper.
7. Heat the cream to boiling point and spoon it into the eggs, top each with a pat of butter and the remaining cheese.
8. Bake for a further 5-10 minutes .
|
|