Filter
Reset
Sort ByRelevance
STACEYALISHA
Stuffed tomatoes with egg
Perfect for the Easter breakfast! Delicious tomato from the oven filled with egg.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 175 ° C.
-
Grate the goat's cheese. Cut the basil into fine strips. Slice the onion very finely.
-
Cut a cap from the round side of the tomatoes and hollow out the tomatoes with a teaspoon.
-
Sprinkle the inside of the tomato with salt and pepper and let the tomatoes drain 5 minutes on kitchen paper.
-
Crumble the slices of bread (with crust!) Into the food processor.
-
Mix the bread crumbs with the onion, basil and the grated cheese. Season the mixture with pepper and salt.
-
Dab the inside of the tomatoes carefully dry with some kitchen paper and place them in the greased oven dish.
-
Break an egg above each tomato and let the egg slip into the tomato. Cover the egg with a thick layer of bread crumbs. Sprinkle with some olive oil.
-
Fry the tomatoes in the oven for 30 minutes until golden brown and done.
Blogs that might be interesting
-
175 minBreakfastmedium sized egg, oatmeal, Servero 100% apple sauce with pieces, baking powder, ground cinnamon, salt, unsalted pecans, dried cranberries,apple sauce breakfast cake with oatmeal -
5 minBreakfastfrozen strawberries, Alpro Mild and Creamy Natural unsweetened, banana, enrich pineapple, mango and coconut, puffed quinoa,strawberry smoothiebowl (advertorial) -
30 minBreakfastsugar, cinnamon, cranberries, self-raising flour, egg, vanilla sugar, milk, sunflower oil, powdered sugar,pancakes with cranberry compote -
15 minDessertegg, vanilla bean, milk, Brown sugar, Mill bread, butter, grated lemon, fresh mint, icing sugar to taste, vanilla ice cream,French toast with a twist
Nutrition
165Calories
Sodium7% DV175mg
Fat15% DV10g
Protein20% DV10g
Carbs3% DV8g
Fiber8% DV2g
Loved it