Egg
stuffed tomato – sounds so obvious as soon as you say it out loud. This is a
really delicious breakfast or brunch dish, and would be perfect if you were
cooking for a lot of people as it isn’t much prep and is no-where near as ‘hands-on’
as most other kinds of breakfasty eggs.
This
recipe is from The Vintage Tea Party Book
by Angel Adoree, which I described in Interlude number 2 – the cookbooks. This
isn’t the one I describe as thigh-quiveringly sensual, but it was very good –
in more of a well-behaved Sunday brunch-y kind of way.
Ingredients
1
large beef tomato per person
1
medium egg per
person
1
tsp of your choice of filling – whatever you want really, or happen to find in
the fridge. It could be: cheese, crème fraîche, pesto, chill sauce, leftover
ratatouille, or even a couple of anchovy fillets.
Salt
and pepper.
Preheat
the oven to 200 c.
Using
a sharp knife (serrated is easier for tomatoes), cut a little bit of skin of
the base of each tomato so that it sits flat. Then cut the top off, creating a
lid that will be used for cooking. Scoop out the seeds and middle part of the
tomato flesh, creating a large well. Be careful not to go through the base.
Spoon
in your choice of filling (I went for pesto, plus a little cheese on top of the
egg), and then crack an egg in. Season the egg with salt and pepper, and
balance the tomato lid back on top. Place the stuffed tomatoes in a lightly
oiled roasting dish and cook for about 20 -25 minutes, until the white is set
and the yolk is warm and runny – or however you like it.
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