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Easy Eggs Pomodoro presented by Kirriemuir Heights Bed & Breakfast
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4 medium/large ripe tomatoes
1 tablespoon extra-virgin olive oil
4 eggs
2 tablespoons fresh basil leaves, snipped
grated Parmesan cheese
salt, freshly ground pepper
4 toasted English muffins
Preheat oven to 400 degrees.
Slice top third off each tomato. Scoop out seeds with small melon baller, leaving a thick wall. Rub tomatoes inside and out with olive oil and sprinkle insides with salt. Set tomatoes in baking pan and bake for 5-7 minutes until heated. Carefully break an egg into each tomato. Sprinkle with basil leaves, pepper and Parmesan cheese. Return to oven and bake 8-10 minutes until set but not firm. With a spatula transfer each tomato onto a well-toasted English muffin half. Serves 4
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Kirriemuir Heights Bed & Breakfast
North Ferrisburg, Vermont
Beautiful country setting surrounded by open hayfields, hills and forests. Just south of Mt. Philo State Park.
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Click here for pictures and information about the inn.
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More Kirriemuir Heights Bed & Breakfast Recipes:
Easy Cheesy Eggs with Ham
| Easy Eggs Frittata
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More Recipes
Other Egg Dishes
| Other Breakfast Recipes
| Omelets
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