Tomato Filled With Cheese And Egg Recipes

EGG AND CHEESE STUFFED TOMATOES

Steps:

• Preheat the oven to 200°C (approximately 400°F). Grease an ovenproof dish or baking dish with olive oil.
• Rinse the tomatoes, cut a lid around the top and scoop out the seeds. Place evenly-spaced in the baking dish. Mix the eggs with the cheese, parsley and breadcrumbs and season with salt and pepper. Pour the egg mixture into the tomatoes, drizzle with a little oil and bake in the oven for about 20 minutes. Replace the tomato lids 5 minutes before removing from the oven.
• Serve sprinkled with chives.

TOMATO, CHEESE & EGG SAVOURY

Steps:

• Saute chopped onion in a little butter til soft.
• Add diced tomatoe and saute a little longer.
• Stir in grated cheese, salt and pepper.
• Add beaten eggs and stir gently over low heat til cooked (about 2mins).
• Serve on hot buttered toast sprinkled with chopped parsley.
• Cheese and/or parsley can be omitted 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.

TOMATO FILLED WITH CHEESE AND EGG

Steps:

• Cut out a circle at the stem end of tomatoes.
• Scoop out insides carefully.
• Sprinkle with salt and pepper.
• Put in 1/2 the cheese.
• Put in a bit of butter.
• Drop egg in each tomato.
• Season again.
• Sprinkle cheese and parsley.
• Bake in 350° oven for 30 minutes or till eggs are set.

BAKED EGGS IN TOMATO CUPS

Steps:

• Note the tomatoes should be fresh picked and should be at the point where you can still hollow them out but headed for buttery soft in the next day or so.
• Herbs: oregano,chervil, basil, sage, Mrs. Dash.
• Preheat oven to 425°F while slicing tomatoes. Remove tops the scoop out seeds and pulp.
• Place in a shallow baking dish, sprinkle with a bit of salt or Mrs Dash [I used Italian], fresh ground pepper and put in a pinch of the parmesan cheese.
• Crack the egg into the tomato. Sprinkle with pepper, salt or Mrs. Dash, other herbs and a tiny bit of parmesan.
• Bake for 20 minutes for soft yolks and 30 to 35 for hard. During the last 4 minutes place two slices of the cheddar cheese in a cross pattern on top. Melt and let brown. When I removed I put a small amount of fresh chives on top of the cheese.
• Serves 8.

BAKED EGGS IN TOMATOES

Steps:

• Preheat oven to 350 degrees. Line a 9-inch baking dish or pie plate with parchment. With a serrated knife, cut off the top 1/2 inch from each tomato. With a spoon or a melon baller, gently remove seeds and inner membrane, being careful not to break through flesh of tomato. Place tomatoes in dish and season with salt and pepper.
• Divide corn among tomatoes. In a medium bowl, whisk together eggs and chives and season with salt and pepper. Divide egg mixture among tomatoes and top with cheese. Bake until egg mixture is set, 45 to 50 minutes. Serve warm.