Tomato Egg Cups
Serves: 5
Meagan Lindgren
1 January 1970
Based on User reviews:
51
Spice
43
Sweetness
52
Sourness
39
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
4 large
Egg4 tbsps
White Cheddar Cheese (shredded)Directions:
1
Preheat oven to 425°F
2
Slice off and set aside the top third of each tomato
3
Scoop out the seeds
4
Place the tomatoes in a glass or ceramic baking dish
5
Season with the salt and pepper
6
Break an egg into each tomato
7
Bake, with the sliced tops, for 10 minutes
8
Top the tomatoes with the cheese and bake until the cheese is bubbly, 5 to 7 minutes more
9
Let cool for 5 minutes
10
Serve with the tops and toast strips (also called "soldiers"-as your child might be delighted to know) for dipping
11
Preheat oven to 425°F
12
Slice off and set aside the top third of each tomato
13
Scoop out the seeds
14
Place the tomatoes in a glass or ceramic baking dish
15
Season with the salt and pepper
16
Break an egg into each tomato
17
Bake, with the sliced tops, for 10 minutes
18
Top the tomatoes with the cheese and bake until the cheese is bubbly, 5 to 7 minutes more
19
Let cool for 5 minutes
20
Serve with the tops and toast strips (also called "soldiers"-as your child might be delighted to know) for dipping