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From Vegetarian Times 2006
This recipe was designed as a showcase recipe for range free eggs and Garden fresh Heirloom tomatoes. Unless you have
top quality eggs and tomatoes you are going to be missing a LOT.
Ingredients:
8 large tomatoes
1/3 cup fresh grated parmesan cheese
8 medium eggs
1 teaspoon herbs, of your choice see note
4 slices cheddar cheese or American cheese, sliced into four pieces
salt
fresh ground pepper
Procedure:
1. Note the tomatoes should be fresh picked and should be at the point where you can still hollow them out but headed
for buttery soft in the next day or so.
2. Herbs: oregano,chervil, basil, sage, Mrs. Dash.
3. Preheat oven to 425F while slicing tomatoes. Remove tops the scoop out seeds and pulp.
4. Place in a shallow baking dish, sprinkle with a bit of salt or Mrs Dash [I used Italian], fresh ground pepper and
put in a pinch of the parmesan cheese.
5. Crack the egg into the tomato. Sprinkle with pepper, salt or Mrs. Dash, other herbs and a tiny bit of parmesan.
6. Bake for 20 minutes for soft yolks and 30 to 35 for hard. During the last 4 minutes place two slices of the chedder
cheese in a cross pattern on top. Melt and let brown. When I removed I put a small amount of fresh chives on top of the cheese.
7. Serves 8.
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