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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Best made with homegrown tomatoes. Serve with a side of toast and a glass of juice...perfect breakfast! Ingredients:
4 medium tomatoes |
4 large eggs, raw |
4 teaspoons butter |
salt, to taste |
black pepper, fresh and to taste |
Directions:
1. Preheat oven to 450 degrees.
2. Slice the stem end off of the tomatoes and scoop out the insides.
3. Sprinkle the insides of tomatoes with salt and put them in a baking dish upside down.
4. Place dish in the oven for 5 minutes.
5. Remove the inverted tomatoes from the oven,pour off the pan liquids and set the tomatoes right side up in the baking dish.
6. Break an egg into each tomato and season with salt and fresh ground black pepper.
7. Place 1 teaspoon of butter on top of the egg in each tomato.
8. Return the tomatoes to the oven and bake 5 more minutes or until the egg whites are cooked firm but the yolk isn't.
9. Serve immediately.
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