Tomatoes Stuffed with Egg and Ham
25 min
The top comes off the tomato and the flesh is scooped out, then an egg goes inside. After the first bake come ham and cheese, and the tomatoes are served on garlic toast.
Ingredients
2 servings
Tomato(large and firm)2 pcs
Eggs2 pcs
Ham(cut into strips)80 g
Cheese(grated)80 g
Baguette4 slices
Butter(for the toast)20 g
Salt0.5 tsp
Pepper blend0.5 tsp
Instructions
1
Cut the tops off the tomatoes and scoop out the flesh with a spoon, leaving firm walls.
2
Stand the tomatoes in the basket, crack an egg into each and season with salt and pepper.
3
Cook at 180 °C (356 °F) for 8 minutes — the white should set.
4
Add the strips of ham and the grated cheese on top and bake 3 minutes more at 180 °C (356 °F).
5
Butter the baguette slices and dry them alongside in the basket.
6
Set the tomatoes on the toasts and serve hot.