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Challenge 1: Entree "Tomato Egg Cups"

This MAY count as a side dish, but it was dinner for us, so I count it as an entree!

Tomato Egg Cups
from Epicurious http://www.epicurious.com/recipes/food/views/Tomato-Egg-Cups-242644

4 medium-size vine-ripened tomatoes
Kosher salt and freshly ground black pepper to taste
4 large eggs
4 tablespoons shredded white cheddar cheese (we used shredded swiss)
4 slices toast, cut into strips (We just had toast on the side)

Preparation

1. Preheat oven to 425°F.

2. Slice off and set aside the top third of each tomato. Scoop out the seeds.

3. Place the tomatoes in a glass or ceramic baking dish. Season with the salt and pepper.

4. Break an egg into each tomato.

5. Bake, with the sliced tops, for 10 minutes.

6. Top the tomatoes with the cheese and bake until the cheese is bubbly, 5 to 7 minutes more.

7. Let cool for 5 minutes. Serve with the tops and toast strips (also called "soldiers"-as your child might be delighted to know) for dipping.

These were cooked thru, so no "dipping" which made me sad, but also made for good slices right on the toast







I dont know why my camera is blurry, i will have to figure it out.

dessert is up next!

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