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Egg and Spinach Baked in Tomato

by on June 20, 2011 in Breakfast, Eggs June 20, 2011 BreakfastEggs
See post on angpritch’s site!
4.00 Mitt(s) 3 Rating(s)3 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 5

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Level: Easy

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Description

Your morning egg, with a little spinach, baked in a totally edible tomato cup.

Ingredients

  • 2 whole Tomatoes, Medium-large Size
  • ¼ cups Frozen Spinach, Cooked According To Package Instructions With Liquid Squeezed Out
  • 2 whole Large Eggs
  • 1 pinch Salt
  • 1 pinch Pepper

Preparation

1. Preheat oven to 375 degrees F. Lightly coat a baking dish with cooking spray.
2. Cut the top and core from the tomatoes. Remove seeds and pulp. Spoon a few tablespoons of spinach into the bottom of each tomato cup. Place tomato cups in prepared baking dish.
3. Crack an egg into a small bowl and then carefully transfer to a tomato cup. Repeat with the other egg and tomato. Season with salt and pepper.
4. Bake in 375 degree F oven for 30-35 minutes or until egg is set and cooked firm

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3 Reviews

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tiffanyjoy on 8.3.2011

Easy to do…and yummy! I put some feta cheese before putting the egg on top.

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ekstark89 on 7.25.2011

I made these for dinner last night and really enjoyed them. I sauteed the spinach with some garlic before adding them to the tomatoes, and under cooked them a bit so the yolk would be runny. A really easy week night dinner or weekend breakfast. Thanks!

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westmonster on 6.28.2011

We had four of these tomatoes for dinner today (nothing better than breakfast for dinner, right? Right? …), and they were really good.
I seasoned the tomato cups before adding the creamed spinach and also added some gorgonzola at the end, which was a really nice touch. The gorgonzola and the egg white kind of melted into one another. Interesting.
So thank you for this great idea! Will make again!

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