Baked Eggs in Tomato Cups Recipe

Bake eggs inside tomato shells for an easy, elegant breakfast or brunch. This recipe was developed by Scotland's reputable Findhorn Foundation.
By the Mother Earth News Editors
March/April 1982
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Baked eggs in tomato cups make for an elegant breakfast, lunch or dinner.

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When we visited Scotland's Findhorn Foundation last year to research an article on that community, we were impressed with the bountiful, delicious, and elegant vegetarian meals served there . . . so we picked up a copy of The Findhorn Family Cookbook by Kay Lynne Sherman.

It wasn't easy to select just one sample from the mouthwatering choices, but we think the following dish would be a nice way to start any day.

Eggs in Hallowed Tomatoes Recipe


4 large tomatoes 

1/4 cup Swiss cheese 

4 tsp. butter 

4 eggs 

Salt and pepper 

Parsley, to taste 

First, while the oven preheats to 350 degrees Fahrenheit, grease a baking dish. Wash 4 large tomatoes, cut out their stems and middle sections, place them in the dish and salt and pepper them. Now, grate 1/4 cup of Swiss cheese and divide half of it among the scooped-out tomatoes, along with a teaspoon of butter apiece. Next, break an egg into each hollow, salt the eggs, sprinkle on the remaining cheese, top off your creations with a bit of chopped parsley and bake them for 20 to 25 minutes, or until the eggs are set.

Finally, in the wonderful Findhorn tradition, serve the breakfast with love.

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