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Name: Baked Tomato Brunch
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 6 lg Tomatoes firm & ripe; 2 tb Cooking oil; Parsley chopped, fresh; 8 Eggs; 1 c Bread cubes (approx 1/2"); 1 c Cheddar cheese shredded; 1/2 ts Salt; 1/4 ts Dried basil crumbled

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INGREDIENTS

6 lg Tomatoes ; firm & ripe
2 tb Cooking oil
Parsley ; chopped, fresh
8 Eggs
1 c Bread cubes ; (approx 1/2")
1 c Cheddar cheese ; shredded
1/2 ts Salt
1/4 ts Dried basil ; crumbled

Servings

INSTRUCTIONS

Cut tops off tomatoes and remove centers. (Use a spoon and save flesh). Turn tomato shells upside down on a paper towel. Chop enough of the reserved flesh to make 1 C In a medium bowl, mix the eggs with salt and basil, beating only slightly. In a large skillet over medium-high heat, heat oil JUST until it starts to smoke,; reduce heat to low (NOTE: if using electric stove, just turn burner off allowing pan to remain on hot burner) Pour egg mixture into pan and push eggs back with a pancake turner to allow uncooked eggs to reach the bottom of the pan until eggs are slightly moist, but set. Break into pieces with pancake turner. Add cheese, bread and tomato flesh. Spoon this into tomato shells. Place in shallow rectangular baking dish (approx 11"x7"x1 1/2"). Bake (see note below for alternate cooking) in 375 degree oven for 15 minutes or until tomatoes are well heated. Sprinkle with fresh parsley. This a great dish for supper or potluck or brunch. NOTE: Could heat this in Microwave oven for 3 to 5 minutes. Source: Countryside Living Idea Book by Farm Journal. Formatted for MM by Lynne (Kakeladi) Sammon, Visalia, CA 1994 Posted to MM-Recipes Digest by "Robert Ellis" on Sep 14, 1998

NOTES

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Baked Tomato Brunch

6 lg Tomatoes firm & ripe
2 tb Cooking oil
 Parsley chopped, fresh
8 Eggs
1 c Bread cubes (approx 1/2")
1 c Cheddar cheese shredded
1/2 ts Salt
1/4 ts Dried basil crumbled

Cut tops off tomatoes and remove centers. (Use a spoon and save flesh).  Turn tomato shells upside down on a paper towel. Chop enough of the  reserved flesh to make 1 C In a medium bowl, mix the eggs with salt and  basil, beating only slightly. In a large skillet over medium-high heat,  heat oil JUST until it starts to smoke,; reduce heat to low (NOTE: if using  electric stove, just turn burner off allowing pan to remain on hot burner)  Pour egg mixture into pan and push eggs back with a pancake turner to allow  uncooked eggs to reach the bottom of the pan until eggs are slightly moist,  but set.  Break into pieces with pancake turner. Add cheese, bread and  tomato flesh. Spoon this into tomato shells. Place in shallow rectangular  baking dish (approx 11"x7"x1 1/2"). Bake (see note below for alternate  cooking) in 375 degree oven for 15 minutes or until tomatoes are well  heated.  Sprinkle with fresh parsley. This a great dish for supper or  potluck or brunch. NOTE:  Could heat this in Microwave oven for 3 to 5  minutes.    Source:  Countryside Living Idea Book by Farm Journal. Formatted for MM by  Lynne (Kakeladi) Sammon, Visalia, CA 1994    Posted to MM-Recipes Digest  by "Robert Ellis" <rpearson@snowcrest.net> on  Sep 14, 1998

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Nutrition

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Serving Size: 1 Serving (413g)
Recipe Makes: 8

Calories: 490
Calories from Fat: 302 (62%)

Amt Per Serving		% DV

	Total Fat 33.6g	45 %
	Saturated Fat 11.1g	55 %
	Monounsaturated Fat 13.2g
	Polyunsanturated Fat 4.7g
Cholesterol 1072.3mg		330 %
Sodium 493.1mg		17 %
Potassium 691.7mg		18 %
Total Carbohydrate 11.3g		3 %
	Dietary Fiber 2g	8 %
	Sugars, other 9.4g
Protein 36.8g		53 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 490

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