Need a fresh take on your morning eggs? We’ve got the answer here.
I haven’t managed to go full vegan. Originally it was due to my love of cheese, but lately it’s ebbed from the love of cheese to an obsession with eggs. I used to despise eggs. The only place I really cared for them were in pastries or a heavily cheesed omelet.
Possibly, it’s because I had never had a properly cooked egg. Once I moved to Buffalo there was a wide variety of incredible food and perfectly prepared eggs. I discovered that when the egg whites are just set and the yolk isn’t anywhere near solid, it made this gorgeous, delectable sauce. When smashed up all together and served on buttered toast, there is very little in this world that is quite as good.
While delicious, warm, and rib sticking good, it’s not particularly “fresh” if that makes sense. I came across this recipe and thought I’d give it a shot. Since I don’t have a large family and I’ve managed to use up all my garden tomatoes, I tweaked the recipe to work for me. And honestly, work it did.
While perhaps the included tomatoes didn’t come from my garden, they came from another WNY garden, and the freshness makes one think of sunny days.
- 1 vine ripe tomato
- Canola Oil Spray
- 2 eggs
- Salt and Pepper
- Chives for garnish
- Bread for serving
Let’s Get Cooking:
- Preheat the oven to 450 degrees. Cut the tomato in half lengthwise and scoop out the rinds and seeds.
- Spray the skin of the tomato with the canola oil and settle the tomato halves in a mini loaf ceramic pan or muffin tin, something that will hold the tomato halves still in the oven.
- Carefully crack an egg into each tomato half. I use large grade eggs from Wegmans, so the whites overflowed, hence the close confines of a mini loaf pan helped contain the whites. Season lightly with salt and pepper.
- For runny yolks, bake for about 7 minutes. For solid yolks, bake for about 10 minutes. If you have an old oven that bakes unevenly, bake for 9 minutes and you’ll get the best of both worlds. Don’t forget that when you take the eggs out of the oven, they’ll continue to cook, so if the eggs looks like they’re nearly done, pull them out and you should be set.
- If you prefer, top with chives and serve with bread.
As far as what bread to serve it with, I would suggest the delicious artisan bread from Breadhive, but as I’m watching my weight, it’s Pepperidge Farm Light Style Soft Wheat for me. It could be improved upon. The eggs, on the other hand, are very satisfying, hot, and fresh.