In May's edition of Homemaker magazine , the eating well section, there were several recipes for brunch..The one that caught my eye was baked tomato eggs served on toast squares.Baking hot house tomatoes intensifies the tomatoey flavour.
Prepping the tomatoes
Eggs in tomatoes
Baked and on toast
I made the recipe using 3 tomatoes and instead of anchovy fillets I used crisp bacon.
8 medium large hothouse tomatoes
1/4 cup olive oil
1/2 tsp. crumbled dried oregano
1/4 tsp. each salt and pepper
8 slices of thick cut whole wheat bread
8 anchovy fillets (or crisp bacon)
1 TBSP. finely chopped chives
Cut off and discard tops of tomatoes, scoop out seeds and core .Brush oil over top tomatoes and dish , pick a dish that the tomatoes will fit snugly into.
Into each tomato, break an egg, then drizzle with 1 tsp. oil.Sprinkle with salt, pepper and oregano.If using anchovies cut each one in half and crisscross on top. If using bacon sprinkle on for the last 5 minutes of cooking.
Bake at 400 for 25 to 30 minutes until eggs are set.
Meanwhile cut off bread crusts. Brush both sides with oil , lay on baking sheet. Bake for about 10 minutes.
Serve each tomato on slice of toast, sprinkle with chives.
Makes 8 servings
245 calories each
To be honest, found this recipe bland, it would make a good brunch dish but I think I would add some garlic , onion and some cheddar cheese to boost the flavour.