Tuesday, August 23, 2016

What's on the MENU this week. Baked tomatoes filled with coddled eggs


An easy starter is always welcome and you can have this as a simple main course. Also good for the end of the month when the budget is a bit tight
4 large tomatoes - salt and freshly ground black pepper - 4 fresh eggs - 40 g butter
Turn your oven to 160⁰C. Slice the tops off the tomatoes and scrape out the seeds, the juice and the cores. Season the inside of the tomatoes well. Put the tomatoes into a buttered oven proof dish so they stand up together. Break each egg individually into a cup and slide them carefully into the tomatoes. place a knob of butter on top of each egg and season again. Bake for 12 to 15 minutes or until the whites of the eggs are cooked but the yolks are still runny. Serve with a dab of pesto or tapenade or a green chilli/coriander sauce and good crisp garlic bread
© John & Lynne Ford, Adamastor & Bacchus 2016
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