Scrambled eggs in baked tomatoes recipe
Scrambled Eggs in Baked Tomatoes recipe
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- 1 large tomato
- 2 teaspoons garlic butter
- 2 eggs
- 1 Tablespoon light cream
- 1 teaspoon parsley
- 2 Tablespoons cheese of your choice (gruyere is good and not so greasy)
- 1 Tablespoon butter
- Salt and pepper
Preheat oven to 400 degrees. Core tomato in zig-zag fashion to divide into 2 halves. Place tomatoes, cut side up, in a baking dish and spread with garlic butter. Bake for 10 minutes. In the meantime, scramble eggs with cream, salt, and pepper and fry in buttered pan. Add cheese and parsley. Spoon eggs over tomatoes and serve right away.
Reference: Scrambled eggs in baked tomatoes recipe
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