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Baked Tomato Eggs with Blue Cheese & Bacon

Serves 4

8 medium tomatoes
8 small eggs
4 teaspoons heavy cream, divided
1⁄3 cup blue cheese, crumbled
1 to 2 strips bacon, crumbled
Salt and pepper
Chopped parsley, for garnish

Preheat the oven to 400 F. Cut the top off of each tomato and scoop out the inside. Lightly salt each tomato and place upside down on paper towels for 30 minutes to drain. Pat the insides of each tomato dry and place, empty side up, in a casserole. (If the tomatoes are wobbly, cut a small slice off the bottom.) Bake for 10 minutes. Remove, crack the eggs and place egg in each tomato. Drizzle 1⁄2 teaspoon cream on top of each tomato and return to the oven for an additional 20 minutes, or until the whites have set and the yolk is your desired consistency. Remove from the oven, turn the heat to broil and divide the blue cheese evenly among the tomatoes. Broil until bubbly, garnish with the bacon and parsley and serve, immediately, with hot buttered toast.

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