Recipes

Tomato Egg Cups

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Tomato Egg Cups

Tomato Egg Cups

amanda

Equipment

  • - Non-Stick Fry Pan: Essential for easily flipping and removing tomato egg cups without sticking, ensuring they maintain their shape.

  • - Silicone Mini Muffin Trays or Silicone Cupcake Baking Cups: Perfect for baking individual servings of tomato egg cups in a healthier, non-stick way.

  • - High-Speed Blender: Useful if you prefer to create smooth purees from fresh tomatoes and other ingredients before cooking the recipe.

  • - Small Saucepan: Ideal for boiling water or preparing simple pasta, which could complement a breakfast dish like tomato egg cups.

Ingredients

  • 4 medium-size vine-ripened tomatoes

  • Kosher salt and freshly ground black pepper to taste

  • 4 large eggs

  • 4 tablespoons shredded white cheddar cheese

  • 4 slices toast, cut into strips

Instructions

1

Instruction 1

Preheat oven to 425°F.
2

Instruction 2

Slice off and set aside the top third of each tomato. Scoop out the seeds.
3

Instruction 3

Place the tomatoes in a glass or ceramic baking dish. Season with the salt and pepper.
4

Instruction 4

Break an egg into each tomato.
5

Instruction 5

Bake, with the sliced tops, for 10 minutes.
6

Instruction 6

Top the tomatoes with the cheese and bake until the cheese is bubbly, 5 to 7 minutes more.
7

Instruction 7

Let cool for 5 minutes. Serve with the tops and toast strips (also called "soldiers"-as your child might be delighted to know) for dipping.
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