Prep 20 mins
Cook 20 mins
A great easy breakfast dish. Great on toast, muffins and a makes a great breakfast especially served with bacon. Note-- Large tomatoes must be used or egg will spill out.
- Cut the tops from the tomatoes and scoop out the seeds. Drain tomato cases well, cut side down on absorbent paper.
- Place 1 teaspoon of cheese into each tomato case and sprinkle with parsley, salt and pepper.
- Break an egg, one at a time into a small bowl or small jug -- but be sure not to break yolk, slip one egg into each tomato case, place a knob of butter on top of each egg and bake at approx 350dg for 20 minutes or until egg has set to your preference.
- Remove from oven and serve sprinkled with extra parsley.
Wow, I really enjoyed this lovely breakfast treat. So simple and yet so delicious, quick and very easy to make and easy to vary. I used a blend of mozzarella and parmesan cheese, didn't have any parsley so I used cilantro. The tomato holds up beautifully in the oven. My egg was a little over done, but that was me and not the recipe. I can't wait to make this again. Thank you for sharing your recipe Tisme.
Great breakfast for the DM and I thank you. Scaled back for 1-2 serving and one with a slice of wholemeal/wholegrain buttered toast made a very satisfying breakfast. Baked at 160C fan forced for 20 minutes but the whites weren't just right so put in for another 3 minutes but the yolks set a little more than I would have liked but was perfect for the DM's tastes. thank you Tisme, made for Make My Recipe - Edition 11.
Wonderful! The flavors were great. I used sharp cheddar and omitted the salt. As Deb mentioned, I did find the need to cook longer than 20 minutes at 350. When I peeked in at 20, the egg was still clear and uncooked. Another 10 minutes or so had the white cooked through and a nice soft yolk, exactly how we like! Thanks for sharing!