While planning my Easter brunch menu, I decided I wanted to do something different from the usual frittata, quiche or scramble. I also knew I had about 5 other recipes pinned that I was planning on making, so that everything gracing the menu had to be relatively easy prep. I found these through a POPSUGAR link and could not have been happier with my decision. I highly recommend these- even to the most novice of chefs!
BEST FOR – Impressing your brunch guests with minimal pre-work and a welcome alternative to the typical egg dishes!
MUSICAL PAIRING- “Wish I Knew You“ by The Revivalists
4 ripe tomatos (pick ones large and normally shaped enough to fit your egg concoction inside)
3 pieces bacon, cooked then chopped into bits
1 tsp olive or canola oil
Salt and pepper to taste
Preheat your oven to 425 F. Wash and dry your tomatoes.
We’ll start by preparing our tomato “cups.” Keep in mind these will house our egg mixture, so try not to stab through the skin of the tomato if you can help it. That being said, I did a few times and it wasn’t the end of the world. Worst that happens is a bit of egg spills out while baking.
Cut the tops of the tomatoes off. Using a sharp knife, paring knife (if you have) or spoon, clean out the inside of the tomatoes.
If you haven’t yet, cook your bacon by your preferred method. I chose to do so in a pan.
Next, evenly divide your cooked and chopped bacon between the four tomatoes. Scramble four eggs and divide evenly into the four tomatoes. If you’d like to be really precise, you can individually scramble and pour each egg to ensure each tomato is getting its fair amount of egg. Drizzle or spray the top of each w/ your preferred type of oil.
Place the tomatoes on a buttered or oiled Pyrex or aluminum foil topped baking sheet.
Bake for 30-40 minutes, or until the eggs appear cooked through. Enjoy!