Baked tomato brunch

Yield: 8 Servings

Measure Ingredient
6 larges Tomatoes, firm & ripe
8 \N Eggs
½ teaspoon Salt
¼ teaspoon Dried basil, crumbled
2 tablespoons Cooking oil
1 cup Cheddar cheese, shredded
1 cup Bread cubes (approx 1/2\")
\N \N Parsley, chopped, fresh

Cut tops off tomatoes and remove centers. (Use a spoon and save flesh).

Turn tomato shells upside down on a paper towel. Chop enough of the reserved flesh to make 1 C In a medium bowl, mix the eggs with salt and basil, beating only slightly. In a large skillet over medium-high heat, heat oil JUST until it starts to smoke,; reduce heat to low (NOTE: if using electric stove, just turn burner off allowing pan to remain on hot burner) Pour egg mixture into pan and push eggs back with a pancake turner to allow uncooked eggs to reach the bottom of the pan until eggs are slightly moist, but set. Break into pieces with pancake turner. Add cheese, bread and tomato flesh. Spoon this into tomato shells. Place in shallow rectangular baking dish (approx 11"x7"x1½"). Bake (see note below for alternate cooking) in 375 degree oven for 15 minutes or until tomatoes are well heated. Sprinkle with fresh parsley. This a great dish for supper or potluck or brunch. NOTE: Could heat this in Microwave oven for 3 to 5 minutes.

Source: Countryside Living Idea Book by Farm Journal. Formatted for MM by Lynne (Kakeladi) Sammon, Visalia, CA 1994 Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Sep 14, 1998

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