We’re at the tail end of tomato season which is always a sad, sad time for me. All my plants are visibly nearing the end of their life cycle and I just can’t help but think about the long period ahead that I will have to go tomato-less. See, I can’t eat hot house tomatoes. Nope! I only eat tomatoes when they are in season, so I go through most of the year without those juicy, saucy, fruits. I do can a ton of sauce and roasted tomatoes from my garden which defiantly helps get me through the tomato drought, but it’s just not the same as a big slice of a fresh, heirloom tomato (I’m thinking of you BLT’s!). But enough of my depressing talk. I happen to be in tomato eating overdrive currently, so I have been using tomatoes in most of my recipes. This recipe was born through my laziness of wanting my heirloom tomato ricotta pie, but not wanting to make the crust or mix up the filling. We all have those days 😛
What makes this recipe so easy is also what makes it fun. The tomatoes function as the vehicle for the eggs and cheese, while also a big-time flavor element. I hollowed out a variety of tomatoes from my garden, cracked a whole egg in each one, then topped them with fresh herbs and cheese before baking them off in the oven. Easy-peasy. I made these on Sunday for brunch, and everyone loved them! There was not one left on the pan by the time we were done eating. Sure, a few of the tomatoes had breeches in their walls and we had some egg and cheese spillage, however they were still tasty. These breakfast cups take minutes to throw together and look like you slaved away for hours because the presentation is so gorgeous. A winning combination for the lazy host 🙂
Let’s not sulk about the end of summer, let’s celebrate! Bask in the glorious tomatoes that have been provided for the past few months and be grateful for every delicious tomato creation you make. Go to your local farmer’s market and buy a bunch of those gorgeous heirlooms, then whip up these breakfast cups along with a few tomato pies and anything else that involves these vibrant beauties. They won’t be around much longer, but they sure are right now, so take advantage of this sweet tomato candy while you can!
Heirloom Tomato Breakfast Cups
3″ heirloom tomatoes
eggs, as many eggs as tomatoes
cheese of your choice (I used goat cheese, blue cheese, and pecorino romano to top these bad boys)
mix of fresh herbs (I used a mix of chives, parsley, thyme, and basil)
salt & pepper to taste
garlic powder & onion powder to tate
1. Line a baking pan with tin foil, then parchment paper. Preheat the oven to 400 F.
2. Take your tomatoes and cut out the center stem, then using a spoon scoop out the inner seedy flesh so you are left with a hallow tomato cup. Cut off the very bottom of the tomato to allow it to stand up straight.
3. Place the tomato cups on the prepared pan and brush them with olive oil. Crack an egg into each one
4. Top each tomato with fresh herbs, then cheese. Sprinkle with salt, pepper, garlic powder, then onion powder.
5. Bake for 20-30 minutes, depending on how well done you like your eggs. If you prefer a runner yolk, then bake for 20-22 minutes, medium-done yolk bake for 24-26 minutes, and for a hard yolk bake close to 30 minutes. You can broil for the last minute or so to get the cheese to brown if not already. Serve warm with additional fresh herbs, if desired.
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