MONDAY RECIPE POST - BREAKFAST TOMATOES FILLED WITH EGGS AND CHEESE, PLUS

Our recipe is thanks to Gregg who saw it online.  I don't have a link but if you know of one with this recipe, please let me know and I will add it later.  We basically winged it from memory and had nothing written down.  A nice short one!

Per person you need:

1 tomato

2 eggs

Salt and Pepper to taste

Grated Cheddar Cheese (amount to your own taste)

Chopped Cilantro (amount to your own taste)

Chopped onion (amount to your own taste)

2 teaspoons of flour

Avocado or Olive Oil for cooking the tomatoes (or you can use cooking spray)

To a small mixing bowl add the eggs with salt and pepper to taste, and whisk.  Next add the Cheddar cheese, chopped cilantro, chopped onion and the flour.  Whisk until well combined.

Wash and dry the tomato.  Slice into 1/4-inch to 1/2-inch slices.  It really depends on how big your tomatoes are.

If you don't have a cutter to fit, use the top edge of a small glass to cut out the center of each tomato slice.  The size of the glass depends on how big your tomatoes are.  I used a narrow orange juice glass.  Go carefully as we don't want to press down too hard, safety first.  

On a chopping board, dice the tomato centers and put into the mixing bowl with all the other ingredients.  Mix until well combined. 

Heat a frying pan with your choice of oil on medium high heat.  When it is hot, carefully place your tomato slices into the pan.  Next get a small ladle and use to pour the amount needed to fill the inside of the tomato.  You certainly don't need much.

Cook long enough, a few minutes, to start setting the egg mixture.  If you find it getting too brown, turn the heat down a tad.

This is the tricky part.  Carefully turn the slices over and cook the other side until nicely browned and the egg is set.

Another ten out of ten and enjoyed very much.  I doubled up on the ingredients for the two of us, and it would be easy to add more servings.

The flour was a surprise addition as I never would have thought of using it before.  It gave it a little more body.

A mixed green salad went very nicely as a side, and a tablespoon of Branston's Chutney on the plate next to the tomatoes.  We also thought salsa might be nice, and maybe guacamole.

I have since tried this mixture served up as an omelet, not bothering with it as a filling for the sliced tomatoes.  It has a wonderful taste with everything added.  However, it is worth making the stuffed tomatoes as it really is a fun dish.

If you don't like Cilantro you can choose another herb, or not.

A sprinkle of chives as a garnish would make it look pretty also.

    That's it for today’s recipe.  

    Have a great week!