Baked Tomatoes with Eggs
A simple and elegant dish of baked tomatoes filled with eggs, perfect for a light lunch or brunch. Served with a creamy Bechamel sauce or brown gravy.
Ingredients
- 4 Large round tomatoes (Choose tomatoes of about equal size)
- 4 Eggs (One egg per tomato)
- 2 tablespoons Butter (For Bechamel sauce)
- 2 tablespoons All-purpose flour (For Bechamel sauce)
- 2 cups Milk (For Bechamel sauce)
- 0.25 teaspoon Ground nutmeg (For Bechamel sauce)
- 0.25 teaspoon Salt (For Bechamel sauce and tomatoes)
- 0.25 teaspoon Black pepper (For Bechamel sauce and tomatoes)
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Instructions
- 1Preheat oven to 375°F (190°C). Gently peel the tomatoes. Cut off the tops and carefully scoop out the insides, leaving a shell. Season the inside of each tomato with a pinch of salt and pepper.
- 2Carefully crack a raw egg into each tomato shell. Replace the tomato tops as covers. Place the filled tomatoes in a baking dish.
- 3Bake for 15-20 minutes, or until the eggs are set to your liking. The whites should be firm, and the yolks can be runny or firm, depending on preference.
- 4While the tomatoes are baking, prepare the Bechamel sauce. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the milk, ensuring there are no lumps. Bring to a simmer, stirring constantly. Reduce heat to low and simmer for 5-7 minutes, or until the sauce has thickened. Stir in the nutmeg, salt, and pepper. Taste and adjust seasoning as needed.
- 5Serve the baked tomatoes hot, in the baking dish, with a generous spoonful of Bechamel sauce over each tomato. Alternatively, serve with brown gravy.
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