Tuesday, September 9, 2014

Eggs in Tomatoes

Those of us who grow tomatoes know they can get ahead of you if you aren't careful, so we  are always looking for ways to use them up. I tend not to want to can or freeze them as I don't really grow that many anyway.  I know it's best not to put them in the refrigerator, as the flavour is much better if you don't. We really enjoy fresh tomatoes and have had a lot of toasted tomato sandwiches in recent weeks, as well as a good variety of salads and other dishes that contain tomatoes.  This week I found a new way to use them that I just had to try out.

First you need a tomato that is about 3 inches in diameter.  One of my plants grows beefsteak tomatoes, so I was all set.

Then you need to cut the top off, and hollow out the seeds and pulp.  Put the tomato shell into a small bowl.

Break and egg into another small bowl and add an 1/8 of a teaspoon of dried basil, and a pinch of both salt and pepper.  Beat well, and pour this mixture into the tomato.

Sprinkle the egg with up to a tablespoon of grated Parmesan cheese, if you care to, and replace the lid you cut off the tomato. 

Microwave for 2 minutes on the Roast (7) setting of your microwave. 
In my case, I just sprinkled some Parmesan on to give it the flavour, but used nowhere near the tablespoon full. I might next time, or I might just put some mozzarella on it, as I often do with microwaved scrambled eggs.  I didn't do a good job of cutting the irregular top off, so I simply used a piece of wax paper to cover it while cooking, and that worked just fine.  I know basil and tomatoes go together, but I'm not sure if I'll add that next time, but there definitely will be a next time.  I enjoyed this as a breakfast, but I'm sure it could be part of an interesting lunch.


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