Recipe by Midwest Maven
Another recipe from the Earl Peyroux cookbook. He was a great French chef I remember seeing on PBS 20 or so years ago.
Top Review by K9 Owned
Thoroughly enjoyed this as a side dish. It has a lovely presentation and a nice but subtle taste. My tomatoes were the first of the local one available and very, very juicy. I drained off some of the juice but next time would allow them to drain for longer. I did add salt and pepper. Next time (there will definitely be a next time) I would consider adding other herbs such as basil and I think a couple of tbsp of parmesan would be a lovely addition. Thanks for sharing! Made for the Bistro Babes - ZWT 8
Directions See How It's Made
- Halve the tomatoes and remove the seeds.
- Scoop out the pulp and chop very fine.
- Add the egg yolks and the bread crumbs to chopped tomato.
- Fold in beaten egg whites and spoon mixture into the tomato shells.
- Set them in a flat, oven-proof dish and bake at 375 degrees for 12 minutes.
- Serve immediately.