There are many wonderful things about being a teacher and getting a nice break in the summer. One of the best things is actually getting to enjoy a nice home-cooked breakfast.
We (and by we I really mean Richie) are not early risers. Especially during the school year. During the school year both Richie and I tend to set our alarms for the last possible moment that will still allow us to get to work on time. We just don’t do breakfast in our house.
I know, I know; the most important meal of the day is breakfast. And keeping that in mind I will typically drink a protein shake or eat a cup of yogurt around 9:30 or so each morning. Pancakes, french toast and waffles are reserved for those cold evenings when comfort food sounds good or the rare Saturday morning when we don’t have a chess or quiz bowl commitment.
So all year long I covet breakfast recipes. I pin casseroles, muffins, scones, and egg dishes galore to my “Breakfast” Pinterest board knowing full well that it will be a long time before I get to try most of the ideas.
Well, summer has arrived and so has breakfast season in the Kohl house!
We began our breakfast season with an assortment of blueberry, chocolate chip and plain pancakes. We then quickly segued into some less traditional and more experimental menu items such as these Egg Stuffed Tomatoes.
I thought these were delicious but Richie was not such a fan. He thought the tomatoes were a little too mushy for his liking. I certainly wouldn’t suggest trying this if you are not a tomato fan because it is the over whelming taste in the dish. Here is how I made them.
1-2 Tomatoes Per Person
1 tsp. of butter (per tomato)
1 egg (per tomato)
Salt
Pepper
Fresh herbs, chopped
Toast
Preheat the oven to 375F. Slice off the top of the tomato and carefully scoop out the flesh, seed and juice. You can save this for use in a soup or other recipe. Place 1 tsp. of butter in the bottom of each tomato. Crack and egg into each tomato and sprinkle with a bit of salt. Bake at 375F for 25-30 minutes until the eggs are set. Adjust the time as needed to achieve the level of yolk doneness that you prefer. Do note that the juices of the tomato will make the egg white seem runnier than normal so you want to judge doneness based on the yolk. Remove from the oven. Sprinkle with pepper and fresh herbs and serve with toast strips. Enjoy!
This is way cool. Last week I looked at Dennis and said, “hey, why don’t we use an egg as a ramekin and bake an egg in it?” See, you must’ve heard me!
Thanks for the heads up on the mushy-alert. š
Happy Breakfasting!
This is way cool. Last week I looked at Dennis and said, “hey, why don’t we use an egg as a ramekin and bake an egg in it?” See, you must’ve heard me!
Thanks for the heads up on the mushy-alert. š
Happy Breakfasting!