Baked Eggs in Tomato Cups Recipe

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Baked eggs in tomato cups make for an elegant breakfast, lunch or dinner.

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.