Tomato Egg Cups Recipe
- 4 medium-size vine-ripened tomatoes
- Kosher salt and freshly ground black pepper to taste
- 4 large eggs
- 4 tablespoons shredded white cheddar cheese
- 4 slices toast, cut into strips
- Preheat oven to 425°F.
- Slice off and set aside the top third of each tomato. Scoop out the seeds.
- Place the tomatoes in a glass or ceramic baking dish. Season with the salt and pepper.
- Break an egg into each tomato.
- Bake, with the sliced tops, for 10 minutes.
- Top the tomatoes with the cheese and bake until the cheese is bubbly, 5 to 7 minutes more.
- Let cool for 5 minutes. Serve with the tops and toast strips (also called “soldiers”-as your child might be delighted to know) for dipping.
