Baked eggs, are fun, versatile, and if you have time to wait for them to bake – which is always longer than one expects – they are an excellent breakfast on a weekend morning. This particular recipe adds a dash of cheddar and chives, but the real star is the baked tomato which forms a delicate cup to cradle the egg as it bakes.
For variations, try adding some fresh basil and chevre, or parsley and caramelized onions. This would also be excellent for a formal brunch, as the tomatoes can be hollowed out and prepared ahead of time to easily serve everyone simultaneously.
Baked Eggs in Tomato Cups(serves 1)
Preheat your oven to 350F. You will want to hollow out your tomato to make a cup out of it. At the widest part of the top, cut the top off, maneuvering your knife slightly downwards to remove some of the core as well. Hollow out the inside enough to fit an egg inside. You need about a 1/3-1/2 cup of room. Sprinkle the inside with a touch of salt and pepper, half of the cheese and half of the chives. Gently crack the egg into the cup, and drizzle with the milk, it will help to avoid the yolk getting crusty.
Place on a greased baking dish and bake in the oven for 15 minutes. Remove and sprinkle with remaining cheese and chives. Return to the oven for another 5-10 minutes or until egg is set. Eat hot.