These tomatoes baked with corn, chives, Parmesan cheese, and an egg inside make a nice meal along with some rice, orzo, or a thick slice of toasted bread.

Everyday Food, September 2010

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Recipe Summary

prep:
10 mins
total:
1 hr
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Line a 9-inch baking dish or pie plate with parchment. With a serrated knife, cut off the top 1/2 inch from each tomato. With a spoon or a melon baller, gently remove seeds and inner membrane, being careful not to break through flesh of tomato. Place tomatoes in dish and season with salt and pepper.

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  • Divide corn among tomatoes. In a medium bowl, whisk together eggs and chives and season with salt and pepper. Divide egg mixture among tomatoes and top with cheese. Bake until egg mixture is set, 45 to 50 minutes. Serve warm.

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Reviews (2)

91 Ratings
  • 5 star values: 20
  • 4 star values: 14
  • 3 star values: 38
  • 2 star values: 15
  • 1 star values: 4
Rating: Unrated
10/11/2016
This was tastier than I thought it would be. I child even wanted seconds..
Rating: Unrated
11/01/2010
Just made these this weekend for a brunch. They came out delicious! I originally thought it was odd to put corn in an egg mixture, but it turned out really well. Overall a cheap, quick, easy dish that looks expensive to make. I served this with the breakfast sausage that was also in this issue. Delicious!
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