This is a wonderful recipe. It’s an elegant meal–breakfast, brunch, lunch, dinner. You can serve it in so many ways. I include a curry sauce–also try a hollandaise sauce; grated cheese; smoked salmon; ham; pesto…Serve with toast, polenta, rice…
4 medium to large tomatoes, about 5 or 6 ounces each
salt and pepper, to taste
butter, to taste
4 large eggs
1. Preheat oven to 350ºF. Cut a very thin slice from the bottom of each tomato so that it won’t wobble. Do not cut into the liquid part of the tomato or the contents will leak out.
2. Cut a 1/2-inch slice off the tops of the tomatoes and scoop out the seeds and pulp from the cavity, leaving the shell of the tomato intact and being careful not to penetrate the sides or bottom. Turn the tomatoes upside down and let drain for 5 minutes on a dish towel or paper towels.
3. Sprinkle insides of tomato shells with salt and pepper. Crack open each egg and put each into a tomato shell. Sprinkle with more salt and pepper and top with some butter. (Or, beat the eggs together with some milk or cream and divide the mixture equally among the tomato shells).
4. Place in a shallow baking dish or on a baking sheet and bake for 20 to 25 minutes, until the eggs are set to your liking. Serve topped with….
2 T butter
2 T flour
1 c milk
1/2 c cream
1 t curry powder, to taste
1. Melt butter in a saucepan. Add flour and cook, stirring constantly, for 2 minutes. Add milk and cream slowly, stirring to obtain a smooth consistency. Stir in curry powder and simmer gently 5 minutes.