Would this sound classier if I gave it a French name? Oeuf en cocotte tomate?
Sorry, Day 4 of the government shutdown is starting to get to me. I’m actually amazed that I have been going to bed and waking up at decent hours, not that far off from my regular schedule. I’m trying to keep things as normal as possible, or at least as normal can be when you suddenly have 10 extra hours in your day. So maybe I’ve been spending a few more of those cooking. I think we’re gonna need a bigger freezer.
Anyway, this recipe is great for a furlough day, when you aren’t rushing to get out the door to catch a 6:30 am train. I enjoyed my coffee and some Netflix while the eggs baked in their little tomato bowls. Happy Furlough Friday, y’all.
Eggs Baked in TomatoesThis recipe makes 3 tomatoes but you can easily adjust it for any size group. Count on one tomato and one egg per person if you are serving something on the side. I looove tomatoes so I ate two for a very late breakfast. Inspired by Martha Stewart.
- 3 large tomatoes
- 3 large eggs (preferably pastured)
- 1 avocado, diced
- 1/4 cup shredded cheddar or Jack cheese
- salt & pepper
- Preheat oven to 350 degrees. Slice the top off the tomato and carefully hollow out the inside, being careful not to break the flesh. Reserve about 1/2 cup of the tomato, chopped roughly. Season the inside of the tomatoes with S&P.
- Whisk the eggs in a bowl with a sprinkle of salt and pepper. When thoroughly scrambled, gently stir in avocado and reserved tomatoes. Pat the tomatoes dry(ish) with a paper towel and then carefully ladle the mixture into the tomatoes, leaving about 1/2 inch at the top for expansion.
- Bake for 45 minutes. Top with cheese and bake another 10-15 minutes, until egg is set.