Moms Stuffed Eggs Tomato Stack Recipes

MOM'S STUFFED EGGS TOMATO STACK

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.

VERONICA'S STUFFED TOMATOES

Steps:

• Cut the top quarter off of each of the tomatoes and reserve for later. Scoop out the pulp from the insides of the tomatoes and add to a blender. Sprinkle the tomato shells with 1/2 teaspoon salt. Season the pulp with the basil, broth, oregano, garlic, 2 tablespoons olive oil and 1 teaspoon salt. Blend on high speed until smooth, then pour the puree into a medium bowl. (You should have about 2 1/4 cups.) Add the tomato puree to the pulp puree and stir to combine. (It should yield 2 3/4 cups. If it doesn't, add more puree.) Stir in the rice.
• Preheat the oven to 375 degrees F.
• Spread the potatoes on the bottom of a 9-by-13-inch baking dish. Drizzle with 2 tablespoons olive oil and the remaining 1/2 teaspoon salt. Toss well to combine. Nestle the tomatoes into the diced potatoes. Fill each tomato almost all the way to the top with the rice filling. Place the tops back on the tomatoes. Pour any remaining filling around the tomatoes and over the potatoes. Drizzle the whole dish with the remaining 2 tablespoons olive oil and bake until the tomatoes are blistered on the outside and the rice is cooked through, 1 hour and 15 minutes.
• Serve with a grating of Parmesan, if desired.

EGG STUFFED TOMATOES

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.