Baked Egg in a Tomato
I wanted to use up some of our tomatoes in a more creative way. I told Hubby I was trying a new recipe for lunch on Sunday. He’s pretty used to that happening these days, but he said this is not at all what he was expecting. I think he was expecting something sweet.
The baked egg in a tomato came out really good. The yolks were just slightly runny which is exactly how I like it. The combination of a fresh tomato, some cheese, and a baked egg made for a perfect weekend lunch.
I’m submitting this recipe for August’s What’s Baking? The theme was “Celebrate Summer” this month and I decided to mix things up by baking something savory instead of a sweet treat. Be sure to go check out The Mess Pot for a recap of what everyone else made
Baked Egg in a Tomato
Yield: Serves 2
Ingredients:
2 large tomatoes
2 large eggs
1/4 cup shredded Mozzarella
1/4 cup shredded Parmesan cheese
Salt and Pepper, to taste
basil, to taste
Directions:
Preheat oven to 425.
Slice off the tops of each tomato. Using a sharp paring knife and a spoon, gently cut around the inside perimeter of the tomato and scoop out the seeds. Place tomatoes upside down on a tea towel or paper towel for a few minutes to let some more of the water drain out of the tomatoes. If you skip this step, the tomatoes may come out a little watery after baking them.
Place the tomatoes in an oven proof baking dish.
Depending on the size of your tomatoes, place 1-2 Tablespoons of the shredded Mozzarella in the bottom of each, making a little well with your fingers so the eggs will lay flat.
Break the egg into a small bowl. Carefully pour the egg into a tomato being careful to keep all the whites inside the tomato. Repeat with other egg and tomato.
Bake the eggs for 10 minutes. They will just begin to set by this time.
After 10 minutes, sprinkle the tops of the eggs with Parmesan cheese. Bake for another 7-13 minutes, until the eggs are set to your desired consistency.
Remove the eggs from the oven and let sit for 2 minutes. Sprinkle with salt and pepper, and garnish with fresh basil.
Recipe seen on Taste and See, originally from Epicurious.com
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I’ve actually never had biscuits and gravy, but this sounds yummy, so I would definitely like to try it. I never realized it was so easy to make. Thanks for sharing!
Wait – that’s all it takes to make biscuits and gravy?
I want that now
mmm….. I just decided I am going to make this on Thursday when my boyfriend gets home from sea. =)
Thank you for sharing. =)
I’m with One Ordinary Day! You’re the third or so blog in the past day I’ve seen post about biscuits and gravy. I’d say that’s a sign!
~ingrid
Yummy is all I can say!
I just moved to Southwestern Virginia a few months ago, and biscuits and gravy are an everyday delicacy around here.
A couple of tips from my grandma…use hot sausgae because it gives it a TON of flavor without making the gravey actually hot. (The milk and flour tone it down)
And to avoid the whisking, after browning the sausage, add just the flower. It will make a roux from the fat that has cooked out of the sausage. THEN turn it on high and add the milk. No whisking, no lumps. I guarantee it! ;D
Sounds perfect! We went to some breakfast place on Sunday and I had sausage and biscuits on my mind, and they didn’t have any! How can they even call themselves a breakfast place??
Hi, my children just finished eating your biscuits and gravy. All three of them loved it. I loved it as it was super easy and fairly quick to make. Thanks!
~ingrid
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