Egg And Cheese Stuffed Tomatoes Recipes
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
EGG STUFFED TOMATOES RECIPE - (4.3/5)
Provided by everythingofcooking
Number Of Ingredients 6
Steps:
- Dice the eggs and grate the cheese on the fine grater, mix them (reserve some grated cheese for toppings) and add the sour cream and herbs. Cut off the tomato tops. Scoop out the flesh with a spoon and rub them with salt inside. Then stuff the tomatoes with egg/cheese mixture and top with grated cheese. Place the stuffed tomatoes on the baking sheet and cook in the pre-heated oven for 8 minutes at 350 ºF (180 ºC). Cool for 20 minutes before serving! Bon appétit!
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