Gluten Free Eggs Baked in Tomato Shells Recipe
Want to hear something ironic? I am a cookbook author (please excuse me; I am still so thrilled, I just have to work that into as many sentences a day as possible) and I have not been eating very well lately.
The subject for the cookbook I am working on (Okay – last time I mention it, promise. If not, I have to pay myself $5.00) is gluten-free desserts. So what with developing, testing and tasting desserts all day, I just haven’t been that hungry for any other kind of food. That, and the fact that I have a fast approaching deadline and am so busy I can barely see straight, is why I tend to eat things like leftover frosting or pickles.
Who knew cookbook authoring (oops – that’s 5 bucks!) involved so many other things like ironing and washing dishes? Mounds and mounds of dishes!
This morning, instead of jumping into what has now become my normal routine of washing down a few cups of coffee, cranking up the oven and the Kitchenaide mixer and getting immediately down to the fascinating and frustrating job of writing a cookbook (ouch! Another 5 bucks. Pretty soon I will have paid myself enough for those fab new shoes I have my eye on. Hmm, come to think of it, this is pretty much a win-win for me. For you dear reader, not so much), I decided to make myself a proper breakfast and enjoy it at a leisurely pace. I was thinking baked eggs and grilled tomatoes. Trouble was, I am so darn sick of washing dishes I didn’t want to dirty up ramekins, a spatula and a frying pan. So I get this bright idea! Bake the eggs IN the tomatoes!
Brilliant! The richness of the egg yolk combines beautifully with the sweet tang of the tomato and the salty hit of Parmesan, and the fragrant chives bring it all together.
I baked them on a buttered piece of foil laid over a baking sheet so all I had to do was crumple the foil and toss. They say necessity is the mother of invention but I say an utter loathing for washing dishes is mighty good incentive, as well.
- 1 medium tomato
- Kosher or fine sea salt
- Freshly ground black pepper
- 1 large egg
- 1 tablespoon freshly grated Parmesan cheese
- 1 teaspoon finely minced chives
Preheat oven to 350 degrees. Butter a baking dish (or a piece of foil laid over a baking dish for easy clean up).
Cut a thin slice off the stem end of the tomato and scoop out the seeds and pulp. Sprinkle liberally with salt and pepper and turn upside down on some paper towels to drain for about 10 minutes. Break egg into tomato shell, sprinkle with a bit more salt and pepper and bake for about 20-25 minutes or until egg is just set. Combine the cheese with the chives and sprinkle on top of the egg. Return to oven for a minute or two until the cheese has melted.
This would be fabulous with some crispy bacon and a nice thick piece of toasted gluten-free bread.
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