Tomato Egg Cups

Tomato Egg Cups
Photo by by Marcus Nilsson


  • 4 slices toast
  • freshly ground black pepper
  • Kosher salt
  • 4 medium-size vine-ripened tomatoes
  • 4 tablespoons shredded white cheddar cheese
  • 4 large eggs

1. Preheat oven to 425°F. 2. Slice off and set aside the top third of each tomato. Scoop out the seeds. 3. Place the tomatoes in a glass or ceramic baking dish. Season with the salt and pepper. 4. Break an egg into each tomato. 5. Bake, with the sliced tops, for 10 minutes. 6. Top the tomatoes wi...

View full recipe at Epicurious


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