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Pomodoro Egg Bake

Pomodoro Egg BakeRecipe courtesy of the American Egg Board.

Recipe Ingredients:

4 medium tomatoes
1/2 cup freshly grated Parmesan cheese - divided use
4 large eggs
2 tablespoons thinly sliced fresh basil
4 English muffins, split, toasted

Cooking Directions:

  1. Preheat oven to 350°F (175°C).
  2. Cut the top fourth off each tomato. Scoop out the tomatoes, leaving a thick shell intact. Remove any liquid from inside the tomato with a paper towel.
  3. Place tomato shells in 8-inch square baking dish. Sprinkle 1 tablespoon Parmesan cheese in each tomato.
  4. Break and slip an egg into each tomato shell. Sprinkle basil over eggs.
  5. Bake in 350°F (175°C) oven until whites are completely set and yolks begin to thicken but are not hard, about 30 to 35 minutes
  6. Sprinkle remaining cheese over the eggs. Serve with English muffins.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 269; Total Fat: 9g; Saturated Fat: 3g; Cholesterol: 193mg; Total Carbs: 32g; Fiber: 3g; Protein: 16g; Sodium: 511mg.

Recipe and photograph courtesy of the American Egg Board.