Oeufs en suprise

Yield: 4 servings

Measure Ingredient
4 mediums Tomatoes
⅓ cup Bread crumbs
1½ tablespoon Onion; minced
1½ tablespoon Parsley; minced
4 \N Eggs
1½ tablespoon Parmesan cheese; grated
1½ tablespoon Olive oil
1 dash Salt
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

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