Total Time
40mins
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.

Ingredients Nutrition

Directions

  1. Cut the tops from the tomatoes and scoop out the seeds. Drain tomato cases well, cut side down on absorbent paper.
  2. Place 1 teaspoon of cheese into each tomato case and sprinkle with parsley, salt and pepper.
  3. 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.
  4. Remove from oven and serve sprinkled with extra parsley.
Most Helpful

5 5

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.

5 5

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.

5 5

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!