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
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.