BAKED TOMATOES WITH EGGS
This elegant serving idea is perfect as a showstopping brunch dish when tomato season is at its height.
Provided by Inspired Taste
Categories Breakfast
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Line cookie sheet with cooking parchment paper or foil.
- Cut a thin 3-inch round slice from tops of tomatoes; reserve tops. Leaving 1/4 inch around side of each tomato, remove and discard insides from tomatoes, creating 1/2-inch deep cavity. Place tomatoes on cookie sheet.
- Drizzle 1 teaspoon olive oil over each tomato, rubbing around outside as well as inside each tomato. Season tomatoes with salt and pepper; line each with 2 basil leaves. Carefully crack 1 egg into each cavity. Sprinkle tops of eggs with salt and pepper.
- Bake 10 minutes; place reserved tomato tops on cookie sheet; bake 5 to 10 minutes longer or until egg whites and yolks are firm, not runny.
- Serve warm with additional small or torn basil leaves and a sprinkle of Parmesan cheese.
Nutrition Facts : ServingSize 1 Serving
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