Baked egg in tomato cup (10mins prep, 17mins* to cook)
Calories = 139, Fat = 6g, Carbs = 12g, Protein = 10g
Serves 1
Ingredients
1 large tomato (variety of your choice)
1 large egg
1/4 cup white cheddar, shredded
Sprinkling of parmesan cheese, finely grated**
Salt and pepper, to taste
1 teaspoon fresh basil, shredded
Preparation
Preheat the oven to 220 degrees. Slice off the top of the tomato, and using a sharp knife, gently cut around the inside perimeter and scoop out the seeds. Place the tomato in an oven-proof baking dish. Depending on the size of your tomato, place about a tablespoon of the cheddar in the bottom, making a little well with your fingers so that the egg will lie flat. Break an egg into the tomato, trying as best as you can to keep all the whites inside the tomato.
Cooking
Bake the egg for 10 minutes. It will just begin to set during this time. After 10 minutes, remove the egg from the oven and sprinkle with the parmesan cheese**. Bake for another 7 minutes, until the egg is set to your desired consistency. Remove the egg from the oven and let sit for about 2 minutes. Sprinkle with salt and pepper and garnish with the fresh basil.
* depending on how you like your eggs
**parmesan is optional
Happy Eating!
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