Nutritional Info

Nutrition Facts

Serving Size 1 (7g)

Calories 26
Calories from Fat 24 (92%)
Amount Per Serving %DIV
Total Fat 2.6g 4%
Saturated Fat 1.7g 9%
Monounsaturated Fat 0.8g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 10.2mg 3%
Sodium 2.8mg 0%
Potassium 5.6mg 0%
Total Carbohydrate 0.2g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 0.2g 0%

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Recipe Description
These elegant, egg filled tomatoes make a fun and unique addition to the breakfast or brunch table. Colorful and delicious!
Prep time
20 min
Cook time
15 min
Ready In
35 min


Serves Tool

Serves To:USMetric
1 Tablespoon(T)  butter, melted
1   scallion, finely minced
6   large eggs
1 Pinch(pn)  salt, to taste
1 Pinch(pn)  pepper, to taste
6   medium ripe tomatoes
6 Tablespoon(T)  heavy cream


Preheat oven to 350 degrees F. Remove top third of tomatoes. Scoop out seeds and pulp. Sprinkle inside with salt and pepper. Turn upside down on paper towels and let drain 10 minutes. Mix heavy cream with cooled, melted butter in a mixing bowl. Add scallions, salt and pepper. Break an egg into each tomato. Spoon 1 tablespoon of the heavy cream mixture over each. Bake in a greased shallow pan in 350 degrees F oven for 15 minutes, or until whites are firm.

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Baked Eggs in Tomatoes
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