Easy Breakfast Tomato Egg Bake
I thought I would share one of my favorite breakfast bakes, Baked Eggs in a Tomato Cup, courtesy of “Vegetarian Times”.
Cut top off tomato (med to large), spoon out seeds and pith, sprinkle with pepper and parmesean cheese. Crack 1-2 eggs in cavity, sprinkle more parmesean cheese on top. Bake at 350 for 10-20 minutes or until egg is set and cheese is bubbly and brown.
Sometimes I have this for a snack or lite supper with tomato soup or a side salad.
Vegetables can really be incorporated into every meal and snack. Its all in the way they are prepared. An easy way to fix them, is by either lightly sauteeing in Olive Oil with a favorite spice or two, flash-boil for 2 minutes with a light vinagrette or sprinkling of cheese or even raw!
breakfast, tomato, egg
May 9th, 2007 at 6:22 pm
What a great idea! I’m always looking for quick, unique meal ideas, so this one sounds amazing.
October 6th, 2007 at 2:16 pm
Thank you for sharing!