Roasted Tomatoes Filled With Herbed Eggs - xp

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* Exported from MasterCook *

 

Roasted Tomatoes Filled With Herbed Eggs

 

Recipe By :Adapted from " Holiday Eggs " by Georgeanne Brennan

Serving Size : 4 Preparation Time :0:00

Categories : Tomatoes

 

Amount Measure Ingredient -- Preparation Method

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4 tomatoes -- ripe but firm

extra-virgin olive oil

1 teaspoon salt -- (divided)

1 teaspoon freshly ground black pepper -- (divided)

8 eggs

2 tablespoons unsalted butter

2 tablespoons chopped fresh basil

8 small basil leaves -- for garnish

or sprigs

 

Preheat oven to 400 degrees.

 

With sharp knife, cut upper one-third from each tomato and discard. With metal

spoon, scoop out pulp and seeds, leaving outer shell. (Save tomato pieces for

soup.) Sprinkle each tomato cavity with a little olive oil, then with 1/2

teaspoon salt and 1/2 teaspoon pepper. Place tomato shells in small, shallow

baking dish.

 

Bake 10 to 12 minutes or until tomatoes just begin to change color.

 

Meanwhile, in medium bowl, beat eggs with remaining 1/2 teaspoon salt and 1/2

teaspoon pepper until just blended.

 

Melt butter in medium skillet over medium heat. When butter foams, pour in eggs,

reduce heat to low and cook, stirring frequently, until cooked to desired

consistency, 5 to 6 minutes for soft curd, 7 to 8 minutes for firmer curd. Stir

in chopped basil and cook 1 minute.

 

Fill roasted tomatoes with eggs, heaping tops. Garnish each with 2 basil leaves

or sprigs and serve hot.

 

-- Adapted from " Holiday Eggs " by Georgeanne Brennan; reprinted in Oregonian

FoodDay, March 19, 2002.

 

MC-edited by Brenda <brendaadams

 

 

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NOTES : The tart, sweet taste of roasted tomatoes is a perfect background for

basil-flecked scrambled eggs to serve along with ham and bacon. Makes 4 servings