Name: Savory Baked Egg-Stuffed Tomatoes
Yield: 4 servings
Ingredients: 4 ripe tomatoes, with the tops removed and insides hollowed; 4 teaspoons butter; 2 teaspoons fresh tarragon (or dried tarragon); 8 good sized mushrooms, sliced; Seasalt and freshly ground pepper, to taste

Serves: 4 servings

Ingredients: 5

Delight in this exquisite breakfast dish of ripe tomatoes stuffed with savory mushrooms and eggs, baked to perfection. A delightful combination of flavors, ideal for a satisfying morning meal.

Ingredients

4	ripe tomatoes, with the tops removed and insides hollowed
4	teaspoons butter
2	teaspoons fresh tarragon (or dried tarragon)
8	good-sized mushrooms, sliced
	seasalt and freshly ground pepper, to taste

Instructions

1.	Preheat the oven to 450°F (230°C). Place 4 ramekins on a baking sheet.
2.	Slice off the top of each tomato and hollow them out, keeping the side walls intact. Place each tomato in a ramekin and sprinkle the bottom of each with a portion of tarragon, salt, and pepper.
3.	Slice the mushrooms. In a small frying pan, melt the butter and sauté the mushrooms. Divide the cooked mushrooms equally among the tomatoes, leaving the butter in the pan.
4.	Crack one egg into each tomato. Add the second egg to each, starting with the yolk followed by enough egg white to nearly fill the tomato. Adjust based on the size of the eggs and tomatoes. Pour a bit of the remaining butter over each tomato, season with salt and pepper, and bake in the preheated oven.
5.	Bake for about 12 minutes, then check for doneness. The yolks should be nearly set, the whites as well, but the bottom egg should still be slightly runny. Monitor closely to achieve your preferred doneness. Once you've made this dish a few times, you'll determine the ideal cooking time for your oven.
6.	Serve with buttered toast, a loaf, pita, and a hot cup of coffee for a delightful breakfast experience.

Published on Aug 02, 2024 by Luminița