Eggs in Tomato Cups

In the States, May is the month we celebrate our Mums. Mother’s Day is May 10th this year (for those of you who need a little reminder). What does every mum want for her special day? Breakfast in bed and a trip to the spa (so I’ve been told). We can handle that, right guys? Here’s a recipe that even the kids can get involved in, which means they’re likely to eat it, too. Getting the kids to eat a nutritious meal while making the Missus happy—Priceless!
It’s also a great spring/summer brunch idea, especially delicious when heirloom tomatoes are in season. The combination of the roast tomato works great with the eggs. I used one whole egg and one egg white in each to decrease the cholesterol and increase the protein in each portion. Speaking of portion, this dish is also makes perfect portion sizes. I’ve thought of everything!

Serves 6

6 large beefsteak or heirloom tomatoes
6 whole eggs
6 egg whites
1 tablespoon of  fresh thyme
Sprinkle of feta cheese
Chopped chives to garnish

Preheat oven to 450F.
Begin by cutting the top from each tomato, about ¼ of the tomato. With a pairing knife, cut around the inner flesh of the tomato and using a spoon scoop out all the seeds. Make sure you don’t scoop too much from the bottom or the egg mixture will leak out.
Making Tomato CupsSeason each tomato with S&P and drizzle of olive oil. Crack one egg white in each tomato. Sprinkle a little feta cheese and fresh thyme in each. Follow that by adding a whole egg in each tomato.
Place gently on a foiled oven tray and pop in oven for 25 minutes, approx or until eggs are firm.
When they’re ready, sprinkle with fresh chopped chives and serve with Spanish Potatoes.

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients.

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