Best Moms Stuffed Eggs Tomato Stack Recipes
ZUCCHINI AND TOMATO STACKS
I learned this at a French cuisine class. The French chef's delicate hands made the creation of this dish wonderful to watch and of course wonderful to taste. In the oven, he put the baking sheet of tomato stacks under a rack of lamb (see my other recipe page) baking above, to catch the juices. That was a trick I'm sure to follow.
Provided by milliwuu
Categories Vegetable
Time 45m
Yield 4 stacks, 4 serving(s)
Number Of Ingredients 11
Steps:
- Pan sear zucchini slices till golden on both sides. (no salt added).
- Line baking sheet with foil or baking paper.
- Place 4 tomato slices one inch apart from each other.
- Divide all the ingredients into 4 portions and stack them onto the 4 tomatoes in the order given to create 4 tomato stacks.
- Bake in 180C for 25 minutes (or until cooked through and parmesan cheese melts.).
Nutrition Facts : Calories 165.3, Fat 3.9, SaturatedFat 1.2, Cholesterol 4.8, Sodium 272, Carbohydrate 28.9, Fiber 8.9, Sugar 21, Protein 9.8
EGG STUFFED TOMATOES
A lovely breakfast or brunch item. make sure the tomatoes are not too ripe or they will be difficult to work with.
Provided by queenbeatrice
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Line a 9 inch baking dish with parchment paper.
- With a serrated knife, cut off the top 1/2 inch from each tomato.
- With a spoon, gently remove the seed and inner membrane being careful not to break through flesh of tomato.
- Place tomato in baking dish and season with salt and pepper.
- Divide corn and chives among tomatoes.
- Break an egg into each tomato and top with cheese and red pepper flakes.
- Bake until egg is set, about 45 to 50 minutes.
- Serve.
Nutrition Facts : Calories 167.7, Fat 7.2, SaturatedFat 2.8, Cholesterol 191.5, Sodium 176.9, Carbohydrate 16.3, Fiber 3.2, Sugar 5, Protein 11.6
MOM'S STUFFED EGGS TOMATO STACK
These are the stuffed eggs we always had on picnics when we were kids, I still make them for picnics and pack them in the cooler between two zip lock bags of ice.
Provided by Derf2440
Categories Lunch/Snacks
Time 25m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Slice hard boiled eggs in half and put yokes in a small bowl.
- Set egg white halves aside.
- Mash yolks with a fork.
- Add to yolks, finely chopped green onion, finely chopped garlic, curry powder, celery salt and mustard.
- Mix thoroughly.
- Add only enough of the mayonnaise to bind the mix, we like ours fairly dry, if you want them less dry, add a small amount of mayonnaise at a time until you get the consistancy you want.
- Slice the plum tomatoes into 12 rounds, six rounds from each.
- Arrange tomato slices on a platter.
- Sprinkle the tomatoes with freshly ground pepper to taste.
- Fill the egg white halves with a heaping tablespoon of the yolk mix.
- Place one filled egg white half on top of each tomato slice.
- Sprinkle freshly ground sea salt on filled eggs and tomato slice stack.
- Sprinkle cayenne pepper on filled eggs and tomato slice stack to taste and finish with a sprinkle of paprika to add more colour.
- Garnish platter with sprigs of parsley.
Nutrition Facts : Calories 46.2, Fat 3.1, SaturatedFat 0.9, Cholesterol 106.4, Sodium 44.1, Carbohydrate 1.1, Fiber 0.2, Sugar 0.7, Protein 3.3
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
