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.