Beefsteak Tomato and eggs

Beefsteak Tomato and Eggs

There are times when you just want something different for breakfast. Maybe something a little impressive or for a special morning. This dish is a little different type of breakfast. However, it does not take long, tastes great, and looks impressive. Beefsteak Tomato and eggs for breakfast? Why not.

I am not a big fan of the traditional British breakfast, two types of meat, baked beans, eggs, and grilled tomatoes among other possibilities. I do, however, love the tomatoes. There is already a baked egg recipe on this site, still, here is another one that you may enjoy. It is very simple and is basically baking an egg using tomato as the baking dish.

You will need a large tomato such as a beefsteak. There are also a number of heirloom tomatoes that will work well. The basic concept is to cut the tomato, remove the pulp and bake it for a few minutes. Then add the egg and return it to the oven.

The size of the tomato is important. If you have a large one, you can cut it in half and make two eggs. If it is not that large, then cut off the top quarter for one egg. The basic tomato egg recipe only requires an egg, a tomato, a little seasoning, and a sprinkle of Parmesan cheese. The one I made here, I added a tablespoon of shredded cheese before putting in the egg.

I use my turbo-broiler for this, so my cooking times may be a little shorter than yours. Turbo-broiler’s are a style of convection ovens that have been around for decades and are regaining the popularity they had years ago. It looks like a large glass bowl with a heating element on top. A turbo-broiler sits on a countertop and will pre-heat to 400 F in about 4 minutes. It also cooks much faster than a conventional oven. The downside it that it will not hold a baking dish larger than 8 inches, and cakes do not work well. A fan circulates the air inside the oven and has a tendency of pushing down the center of a cake. Something baking in a ramekin will work, however.

Beefsteak Tomato and Eggs

Recipe by Chef ChasCourse: BreakfastCuisine: MineDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

12

minutes

Ingredients

  • Beefsteak Tomato

  • 2 eggs

  • 2 Tablespoons of shredded cheese (optional)

  • A sprinkle of Parmesan Cheese

  • Seasoning

Directions

  • Pre-heat your oven to 400f
  • Cut Your tomato and remove the pulp. See the notesBeefsteak Tomato and eggs ready to be filled
  • Break an egg into a small bowl or ramekin and set it aside. Use separate bowls. This is to make it easier to add the egg later.
  • Place the tomato in a shallow baking dish and bake for about 5 minutes. Until the sides start getting soft
  • Remove the tomato (tomatoes) from the oven
  • Add a tablespoon of shredded cheese to each tomato (optional)
  • Put a little seasoning into the tomato shell, Lemon pepper is a good choice or maybe a little Cajun if you want to spice it up
  • Carefully slide an egg into the hollowed-out tomato, trying to keep the yoke intact.Tomato and egg ready for the oven
  • Return the dish to the oven and continue to bake for about 8 minutes until the whites are cooked.
  • Sprinkle some Parmesan cheese over the eggs, and bake for another minute or two until the top is browned.Tomato with baked egg

Notes

  • If your tomato is large you may be able to cut it in half and use it for 2 servings. If not, use two and cut off the tops.
  • I enjoy my yokes runny, if you like yours more like over easy, bake for an additional few minutes.

Beefsteak Tomato and egg

Beefsteak Tomato and eggs for breakfast? A fast and impressive start of the day, A Tomato, an egg, some seasoning, and a little cheese to top it off. They say that breakfast is the most important meal of the day, so why not start with something that will set a special mood for the day. This dish has a decent level of protein because of the egg and just a little natural sugar in the tomato. Experiment with the seasoning and optional cheese to find the taste combination you like best. I like mozzarella with a dash of Italian seasoning, as well as a Mexican mixture and lemon pepper seasoning.

aka Scuba diving nomad

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