Baked Tomatoes with Eggs

Name: Baked Tomatoes with Eggs
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)

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)

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.