Thursday, August 25, 2011
2 comments »

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

Print Save

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

Breakfast
2 comments »
    Pin It

Related Posts

41 Responses to “Cinnamon Roll Cupcakes with Cream Cheese frosting”

  1. #
    1
    What's Cookin Stacey?? — August 18, 2009 at 12:41 pm

    These sound soo good!!!

  2. #
    2
    oneordinaryday — August 18, 2009 at 12:43 pm

    I haven’t conquered my fear of yeast yet, but these look like a yummy way to try to.

  3. #
    3
    Jigginjessica — August 18, 2009 at 12:50 pm

    They look great!

  4. #
    4
    Stephanie — August 18, 2009 at 2:06 pm

    These look like the most delicious thing I could ever eat.

  5. #
    5
    Jen — August 18, 2009 at 2:07 pm

    Yeast is definitely become less and less scarey for me…

    Steph – you should so whip these up. They’re not too hard and worth the effort!

  6. #
    6
    Katie — August 18, 2009 at 2:33 pm

    OH MY GOODNESS WOW! This is seriously the BESST idea!! THey look sooooo good!!

  7. #
    7
    Xiaolu — August 18, 2009 at 2:37 pm

    I’m glad you’re starting to conquer your fear of yeast! Those cupcakes are so photogenic. I’m getting hungry just looking at them.

  8. #
    8
    Cathy — August 18, 2009 at 2:42 pm

    what a great idea! They look great!

  9. #
    9
    nutmegnanny — August 18, 2009 at 3:36 pm

    OMG these look awesome! I need one right now:)

  10. #
    10
    Katrina — August 18, 2009 at 3:49 pm

    Awesome!
    And I saw on Cake Wrecks that today is National Cupcake Day.

  11. #
    11
    Erin — August 18, 2009 at 5:12 pm

    These look so cute!

  12. #
    12
    jesstyler — August 18, 2009 at 5:34 pm

    oh my gosh! YUM! Hubby LOVES cinnamon rolls. I’ll have to make these for him. He’ll probably eat 1/2 of them in a sitting!

  13. #
    13
    biz319 — August 18, 2009 at 7:57 pm

    My step son would go ape shit over these!!

    He loves carrot cake, but no nuts or raisins – and cinnamon is his favorite spice so I made a cinnamon cream cheese frosting that would go perfect with these!!

    Thanks for the idea!

  14. #
    14
    Sunshine — August 18, 2009 at 9:35 pm

    I got my jam in the mail today. thank you so much! They were super yummy. I’ll be posting about it in the next couple of days. Rhubarb is my favorite and the vanilla peach bourbon….GENIUS! I’m a follower now. Thanks again.

  15. #
    15
    Kerstin — August 18, 2009 at 10:19 pm

    What a cool idea, they look fabulous – yum!

  16. #
    16
    Megan — August 18, 2009 at 11:27 pm

    Adorable! Love cinnamon rolls and cupcakes… bet these are amazing… and add that cream cheese frosting…yum! I so need these the next time I actually have time to make breakfast! Great job!

  17. #
    17
    Stephanie Wagner — August 19, 2009 at 12:40 am

    These are perfect for the office since they are served in their own paper! Not to mention, they are so cute…

  18. #
    18
    Ingrid — August 19, 2009 at 5:11 pm

    They are SUPER cute! Kudos to you on working out your yeast fears! 🙂
    ~ingrid

  19. #
    19
    Sara @ Our Best Bites — August 20, 2009 at 5:01 am

    adorable! But not too cute not to eat 😉

  20. #
    20
    The Food Librarian — August 20, 2009 at 5:10 am

    Super cute and beautiful!

  21. #
    21
    Siobhán — August 20, 2009 at 1:21 pm

    Oh wow, these look amazing! I love cinnamon rolls… mmm… Great idea to bake them in cupcake liners! 🙂

  22. #
    22
    Fuji Mama — August 20, 2009 at 2:03 pm

    So glad you liked them!

  23. #
    23
    Liesl — August 20, 2009 at 2:27 pm

    Great idea! They look so cute and delicious!

  24. #
    24
    Donna @ Way More Homemade — August 20, 2009 at 7:30 pm

    What a wonderful alternative to those expensive “bake and give” paper baking molds. THanks for the idea. (found you thru taste spotting.)

  25. #
    25
    Heavenly Housewife — August 20, 2009 at 8:48 pm

    fabulous!! i’m going to bookmark this one!

  26. #
    26
    bonvivant — August 20, 2009 at 10:30 pm

    These are so gorgeous! You’ve given me a great idea to try out for the next batch of cinnamon rolls I’m whipping up! 🙂

  27. #
    27
    Linsey M. — August 21, 2009 at 12:47 am

    those are ADORABLE!!
    LOVE THEM!
    They would be good for my kid’s teachers!

  28. #
    28
    Jada — August 21, 2009 at 5:29 am

    YUM! Can’t wait to try this recipe and the strawberry basil ones also! Beautiful!

  29. #
    29
    Swirly — August 21, 2009 at 6:56 am

    These are so ridiculously adorable! I bet they taste amazing simply because they’re so cute.

  30. #
    30
    Peggy — August 21, 2009 at 11:05 am

    these look and sound soooo good! I’ll definitely have to try them soon!

  31. #
    31
    Ashley — August 24, 2009 at 4:09 pm

    These are adorable! Can’t wait to try them out 🙂

  32. #
    32
    grace_mitchell — August 25, 2009 at 7:21 am

    Those look AMAZING. I’m definitely gonna try those tomorrow morning. They would go amazing with coffee for breakfast. 🙂

    I don’t bake much, but I have some wonderful recipes on my website you should check out.

    http://www.nowthatsgood.net

    Thanks!

  33. #
    33
    Pat — August 25, 2009 at 11:27 am

    Try using real Cinnamon in your recipe and reduce on the sugar.

    The Cinnamon that we buy in the US is actually Cassia.

  34. #
    34
    Fahrenheit 350° — August 25, 2009 at 7:21 pm

    Breakfast? How about, snacks – lunch – and dinner!

  35. #
    35
    Charisse — August 27, 2009 at 5:40 pm

    I totally made these from her website and looved them so much. They were so delicious and smelled so good.

  36. #
    36
    Jen — August 30, 2009 at 3:32 am

    Yep Pat, most of what we use in the US is Cassia. I thank Alton Brown for knowing that little fact. You can find really good cinnamon at spice stores like Penzeys.

  37. #
    37
    Carol309 — September 9, 2009 at 12:21 am

    It’s been twenty years since I’ve baked anything that didn’t come from a box. I had some time today and tried these rolls. Not bad!! They came out pretty and my husband is taking them to work tomorrow. Husband says these are really great.

  38. #
    38
    Alexandra — December 11, 2009 at 12:46 am

    Those are adorable!!! Such an amazing idea I’m making these for my Mommy christmas party! 🙂

    Idea for the frosting, try melting it a bit and then dipping the rolls in it. We used to do this at the bakery I worked at really quick way to make them look really professional! I also like the rustic look but it’s a fun way to make your coworkers jealous of your skills!

  39. #
    39
    Jen — December 11, 2009 at 1:49 am

    Great tip Alexandra!

  40. #
    40
    sara — February 22, 2010 at 12:15 am

    These were great – made them last night to serve for a brunch this morning. 15 seconds in the microwave was all they needed to go from good to amazing and gooey. This was also my first time using yeast and now feeling confident. Thanks!

  41. #
    41
    cakeje van eigen deeg — November 14, 2010 at 9:44 pm

    they look so good. I am looking for a good recipe, but the yeast scares me. but I think I will it give it a try soon…

Leave a Comment