Tomato Egg Cups
A delightful breakfast dish featuring eggs baked inside hollowed tomatoes, topped with melted white cheddar cheese and served with toast soldiers for dipping. Perfect for a nutritious and fun morning meal.
4 servings
37 min
Ingredients
- •4 whole medium-size vine-ripened tomatoes
- •1 to taste Kosher salt and freshly ground black pepper
- •4 whole large eggs
- •4 tablespoons shredded white cheddar cheese
- •4 slices toast
- •cut into strips
Cooking Instructions
- 1.
1. Preheat oven to 425°F.
5 min
- 2.
2. Slice off and set aside the top third of each tomato. Scoop out the seeds.
5 min
- 3.
3. Place the tomatoes in a glass or ceramic baking dish. Season with the salt and pepper.
2 min
- 4.
4. Break an egg into each tomato.
3 min
- 5.
5. Bake, with the sliced tops, for 10 minutes.
10 min
- 6.
6. Top the tomatoes with the cheese and bake until the cheese is bubbly, 5 to 7 minutes more.
7 min
- 7.
7. Let cool for 5 minutes. Serve with the tops and toast strips (also called "soldiers"-as your child might be delighted to know) for dipping.
5 min
