Tim and I are big breakfast people. When we first started dating, we would go to breakfast at a diner called The Echo in Hyde Park. I loved that place because we would always order the same things: eggs, potato cakes, bacon, and a Diet Coke for me and either the same for Tim or an omelette with coffee. Sometimes my old roommates would also join us and one of them always ordered her version of the Hyde Parker omelette: egg whites, spinach, tomatoes, and feta cheese. Everything was always perfect.
We are both creatures of habit when it comes to breakfast, but there are times when we try something new. For example, right after we watched Julie & Julia, Tim went out and bought me Mastering the Art of French Cooking. I promptly baked my family a cheese soufflé. It was tasty, but I quickly realized that there wasn't much substance to a plain cheese soufflé and it wasn't a very filling brunch.
My friend, Meg, wrote about eggs baked in ramekins and I really haven't been able to get that concept out of my mind. The nice thing about making eggs in this manner is that you can make individual portions and don't have to spend time tending to a pot of boiling water for poaching or a sauté pan for frying. And the way we made them was a good use of the endless tomatoes available at the farmer's market.
Baked Eggs in Tomatoes
adapted from Everday Food magazine
This recipe can easily be increased to serve more than two or paired down for one. You can also adjust the seasoning amounts to your taste or add any diced vegetables like corn or zucchini to the egg mixture for more texture.
2 large, firm tomatoes
2 large eggs
2 tsp fresh chives
2 tbsp grated Parmesan, Gruyère, or other hard cheese
salt & pepper
Preheat the oven to 375 degrees F. With a paring knife, cut around the top of the tomato, taking care not to pierce all the way through to the bottom. Using a spoon, scoop out the insides of the tomatoes, without poking through the skin. Arrange tomatoes in a baking dish lined with foil or parchment paper. Salt & pepper tomatoes.
In a small bowl, mix eggs, chives, salt & pepper. Pour egg mixture into tomatoes. Top with cheese. Bake for 35-40 minutes or until egg mixture is cooked through and cheese is slightly browned.