I found this one at the following link: http://www.thedailymeal.com/tomato-egg-cup and I am thinking I will make it this weekend…Friends be warned, if you don’t like tomatoes, you might be getting a surprising treat!
Tomato Egg Cup
- 4 medium vine-ripened tomatoes
- salt and pepper
- 4 large eggs
- 4 tablespoons shredded white cheddar cheese
- 4 slices toast, cut into strips
Preheat oven to 425 degrees.
Slice off and set aside the top third of each tomato. Scoop out the seeds. Place the tomatoes in a glass or ceramic baking dish. Season with the salt and pepper.
Break an egg into each tomato. Bake, with the sliced tops set beside them, for 15 minutes. Top the tomatoes with the cheese and bake until the cheese is bubbly, 5-7 minutes more.
Let cool for 5 minutes. Serve with the tops and toast strips for dipping.
Your child will be delighted to know that the toasts are called “soldiers.”
Active time:10 minutes
Total Time: 25 minutes