My Final Weight Loss Journey

This is another recipe that gets rave reviews. 

Vegetarian Times, September 2006
HU:  2.5
Core:  Core + 0
Servings:  8
Posted by:  ejwyatt (Emily)
Date:  August 29, 2006
Quick and Easy 

VT Notes: The simplicity of this recipe makes it a fantastic way to taste the difference between eggs from conventionally raised and organically fed cage-free hens. 

Em’s Notes: This breakfast sticks with me and I find that I am not hungry until lunchtime. This recipe is easily cut down to as many or as few as you need. Use about ½ T of cheese for each egg tomato cup. 

Ingredients:

8 large tomatoes
1/3 C grated Parmesan cheese
8 medium eggs
1 tsp. dried herbs, such as oregano, chervil, basil or sage 

Instructions:

Preheat oven to 425°F. Slice tops off tomatoes and scoop out seeds and pulp.  Place tomatoes in shallow baking dish, and sprinkle cavities with salt, pepper and pinches of cheese.

Crack one egg into each tomato. Sprinkle with salt, pepper, herbs and cheese. Bake 20 minutes for soft yolks, 30 to 35 minutes for hard yolks. Serve immediately. 


CALORIES 121; FAT 6g (sat 2g); PROTEIN 9g; CHOLESTEROL 214mg; SODIUM 275mg; FIBER 2g; CARBOHYDRATE 8g

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