Stuffed tomatoes with egg and cheese

A very original breakfast can be prepared with fresh tomatoes and eggs in a matter of minutes. Tomatoes stuffed with eggs and cheese really looks unusual, and such a delicious dish can be served as a festive snack that will decorate the table and arouse the interest of guests. Stuffed Tomatoes is pure creativity and artfully presented food.

The recipe is dedicated to all those who, despite the fact that there is no time in the morning, prefer a delicious and original breakfast, which infects with energy and raises the mood for the whole day.

Tomatoes stuffed with eggs and cheese - recipe step by step

For the dish, you should choose large ripe tomatoes, prepare the same amount of chicken eggs and some selected hard cheese, for example, "Appenzeller" - Swiss semi-hard cheese of the highest grade.

Rinse the tomatoes with water and pat dry with a dry towel. Cut off the top-cap and remove the inner flesh being careful not to damage the base.

Sprinkle a little salt and ground black pepper inside, spread half of the grated cheese in a layer and place in a preheated oven. Bake tomatoes with cheese for 5 minutes at 180 degrees.

Separate the whites from the yolks. Pour in the whites first, add the herbs, sprinkle with the rest of the cheese and put it back in the oven for another 10 minutes until the cheese in the whites melts.

Gently pour in the separated yolks and place in the oven again. Bake stuffed tomatoes with eggs and cheese until tender, about 20 minutes.

As soon as the yolks take on a denser shape and the tomatoes are noticeably baked, turn off the oven, transfer the dish from the oven and allow some time for the yolks to freeze, after which the snack can be served.