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Egg and Pesto Stuffed Tomatoes
Posted By Sherry On February 8, 2012 @ 5:00 am In Morning Foods | 1 Comment
Colorful egg dish for your next brunch.
I saw this recipe on paleodietlifestyle.com and decided I must try it for Sunday brunch and I took some liberties with the recipe. I decided to add some meat (fried chopped pancetta) and basil pesto to the bottom of the tomato before adding the egg and also some Parmesan cheese. If you aren’t following the paleo lifestyle (I’m not) feel free to add some grated cheddar or Swiss to the top before baking.
I cringe at the thought of scrambled eggs for breakfast. Sometimes my husband will ask for them (if he doesn’t do them himself). I refuse to put butter in a skillet, melt it, and throw in a couple of eggs and call it done; those taste like the eggs you might be served in a hospital. If I am forced to do scrambled eggs, I will start by sauteing a little green onion and maybe some bell pepper and mushrooms and then throw in those beaten eggs and do a soft scramble.
You can use pancetta (above) or bacon.
Render out all the fat from the pancetta, cool, then chop.
Cut a small piece off the bottom of the tomatoes so they will sit flat without falling over then hollow out the insides.
Put a small amount of pesto in the bottom of each tomato and then sprinkle in some bacon and parmesan cheese.
Baked and ready to eat with some extra crispy pancetta bits on the side.
Egg and Pesto Stuffed Tomatoes
6 medium-large tomatoes
1/3 cup prepared pesto
1/2 tsp. sea salt
3/8 tsp. freshly ground black pepper
1/2 lb. thick sliced bacon, cut in 1″ pieces and fried until crisp (I used some pancetta)
Either make your own pesto or used purchased pesto. At the paleo lifestyle website, he made his with romaine lettuce. (Check it out before going and buying some.) Preheat your oven to 425°.
Remove the core of tomatoes by cutting out a large cone from the top of each tomato with a paring knife. Using a spoon, remove all the pulp and seeds. Cut the bottom tip off the tomato so it will sit flat on your cookie sheet without tipping over.
Place the tomatoes open end up in a baking dish. Fill each with the same amount of pesto. Add a few pieces of the fried bacon (pancetta) and make sure you leave enough room for the egg. Sprinkle in a little Parmesan cheese or whatever cheese you may have. Then crack an egg into each tomato. Season with additional salt and pepper to taste, add a dot of pesto to top for color and sprinkle again with salt, pepper and Parmesan cheese. Place in the preheated oven and allow to bake for approximately 20-25 minutes until egg white has set. Mine took almost 25 minutes. I think these would also be good with the egg cooked totally done like a boiled egg. If you did them this way, then I think you could serve them either room temperature or even cold.
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