Yield: 4 servings
|⅓ cup||Bread crumbs|
|1½ tablespoon||Onion; minced|
|1½ tablespoon||Parsley; minced|
|1½ tablespoon||Parmesan cheese; grated|
|1½ tablespoon||Olive oil|
|1 dash||Black pepper|
Preheat oven to 350 F. Remove tops from the tomatoes and scoop out the centres. Drain. Season with salt and pepper and place tomatoes in a buttered casserole. Place a teaspoon of onion and parsley into each tomato and break an egg into each. Sprinkle the top with crumbs and cheese and drizzle with oil. Bake until set, about ½ hour.
Source: The Book of Great Breakfasts and Brunches - Terence Janericco Typed by Jack Busst, Calgary, Alberta 94/09/09 and posted on the "Gourmet" echo 94-10-17.
Submitted By JACK BUSST On 10-16-94