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Tomato Bowl Baked Eggs

Tomato Bowl Baked Eggs
Servings: 2

2 large tomatoes
2 large eggs
1/2 cup aged white cheddar, shredded
2 slices bacon, cooked crispy
1/4 cup Parmesan cheese, finely grated
1 jalapeño, minced
Sea salt and pepper, to taste
1 tbsp fresh basil, shredded

Preheat the oven to 425 degrees. Slice off the tops of each tomato, and using a sharp knife, gently cut around the inside perimeter of each tomato and scoop out the seeds. Place the tomatoes in an oven-proof baking dish, with the tops.

Depending on the size of your tomatoes, place about 1-2 tbsp of the white cheddar in the bottom of each along with 1 slice crumbled bacon and jalapeño peppers, making a little well with your fingers so that the eggs will lay flat.

Break an egg into each tomato, trying as best as you can to keep all the whites inside the tomato. Bake the eggs for 10 minutes. **They will just begin to set during this time.

After ten minutes, remove the eggs from the oven and sprinkle with the Parmesan cheese. Bake for another 7-10 minutes, until the eggs are set to your desired consistency.

Remove the eggs from the oven and let sit for about 2 minutes. Sprinkle with salt and pepper and garnish with the fresh basil.


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