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These freshly Baked Eggs in Tomato Cups with dried herbs make a lovely and tasty breakfast. A great way to use up homegrown or store bought tomatoes on the vine. | RotiNRice.com

Baked Eggs in Tomato Cups

These freshly Baked Eggs in Tomato Cups with dried herbs make a lovely and tasty breakfast. A great way to use up homegrown or store bought tomatoes on the vine.
Author : Linda Ooi
Course : Breakfast
Cuisine : American
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings : 4
Calories : 122kcal

Ingredients
  

  • 4 medium tomatoes on the vine
  • 4 large eggs
  • 1 tbsp butter
  • Freshly chopped or dried tarragon
  • Salt and ground pepper to taste

Instructions
 

  • Preheat oven to 375°F. Slice off the tops of tomatoes. Carefully scoop out the pulp. Place tomatoes in a show baking pan. Crack an egg into each tomato cup. Add ¼ tablespoon butter, sprinkle with tarragon and season with salt and pepper.
  • Bake for 25 to 30 minutes. Remove and serve immediately with toast.

Notes

If you prefer your egg yolks to be runny, bake for 20 to 25 minutes.

Nutrition

Calories: 122kcal
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