Egg and Ham Filled Tomatoes
- Reviews 2
Ready In: 1 hr
Serves: 4-8
Ingredients
- 8 large firm tomatoes
- 6 eggs
- 1⁄4 cup light cream
- 1⁄4 cup chopped fresh parsley
- 2 tablespoons chopped chives
- 100 g shaved leg ham, chopped
- 1⁄2 cup grated tasty cheese
- salt and pepper, to taste
- toast, to serve
Directions
- Cut tops off tomatoes, about 4cm in diameter. Cut a small slice from base of each tomato to sit flat.
- Scoop out pulp.
- Place tomatoes on an oven tray lined with baking paper.
- Whisk eggs and cream in a large bowl until combined.
- Stir in herbs, ham and half the cheese and season with salt and pepper.
- Pour filling into tomato cases.
- Divide remaining cheese and sprinkle over top of each tomato case.
- Cook in a moderate oven (180C) for about 45 minutes or until egg is set.
- Serve tomatoes on toast.
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