Ingredients for Egg And Ham Filled Tomatoes
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How to Make Egg And Ham Filled Tomatoes
- Preheat oven to 350°F (175°C).
- Select 4 medium-sized tomatoes (about 4cm in diameter). Cut the tops off the tomatoes and set aside.
- Cut a small slice from the base of each tomato to help them sit flat on the baking tray.
- Gently scoop out the pulp of the tomatoes, reserving about 1/4 cup of the pulp. Finely chop the reserved pulp.
- Line a baking tray with baking paper.
- In a large bowl, whisk together 4 large eggs and 1/4 cup heavy cream until light and frothy.
- Stir in 1/2 cup chopped cooked ham, 1/4 cup chopped reserved tomato pulp, 1 tablespoon chopped fresh herbs (such as chives, parsley, or oregano), 1/4 cup grated cheddar cheese, and season generously with salt and pepper.
- Place the tomatoes on the prepared baking tray.
- Fill each tomato case with the egg and ham mixture.
- Sprinkle the remaining 1/4 cup of grated cheddar cheese over the filled tomatoes.
- Bake for 45-50 minutes, or until the eggs are set and the tomatoes are tender.
- Serve the baked tomatoes immediately on toasted slices of your favorite bread.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
41g
Fat
41g
Carbs
5g
