Tomato Egg Cupsby Marcus Nilsson
Recipe information
Total Time
25 minutes
Yield
Makes 4 servings
Ingredients
4 medium-size vine-ripened tomatoes
Kosher salt and freshly ground black pepper to taste
4 large eggs
4 tablespoons shredded white cheddar cheese
4 slices toast, cut into strips
Preparation
Step 1
1. Preheat oven to 425°F.
Step 2
2. Slice off and set aside the top third of each tomato. Scoop out the seeds.
Step 3
3. Place the tomatoes in a glass or ceramic baking dish. Season with the salt and pepper.
Step 4
4. Break an egg into each tomato.
Step 5
5. Bake, with the sliced tops, for 10 minutes.
Step 6
6. Top the tomatoes with the cheese and bake until the cheese is bubbly, 5 to 7 minutes more.
Step 7
7. Let cool for 5 minutes. Serve with the tops and toast strips (also called "soldiers"-as your child might be delighted to know) for dipping.
