Oeufs en suprise
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Tomatoes |
| ⅓ | cup | Bread crumbs |
| 1½ | tablespoon | Onion; minced |
| 1½ | tablespoon | Parsley; minced |
| 4 | Eggs | |
| 1½ | tablespoon | Parmesan cheese; grated |
| 1½ | tablespoon | Olive oil |
| 1 | dash | Salt |
| 1 | dash | Black pepper |
Directions
Preheat oven to 350 F. Remove tops from the tomatoes and scoop out the centres. Drain. Season with salt and pepper and place tomatoes in a buttered casserole. Place a teaspoon of onion and parsley into each tomato and break an egg into each. Sprinkle the top with crumbs and cheese and drizzle with oil. Bake until set, about ½ hour.
Source: The Book of Great Breakfasts and Brunches - Terence Janericco Typed by Jack Busst, Calgary, Alberta 94/09/09 and posted on the "Gourmet" echo 94-10-17.
Submitted By JACK BUSST On 10-16-94
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