Buttermilk Eggs in Tomato Shells
- 4 medium large ripe tomatoes (5 to 6 ounces each)
- 1/2 cup buttermilk
- 4 extra large eggs
Preheat oven to 350 degrees.
Cut a very thin slice from bottom of each tomato
so that it wonąt wobble. Do not cut into the liquid part
of the tomato. Cut a 1/2 inch slice off tops of tomatoes
and scoop out seeds and pulp from cavity, leaving the shell
of the tomato intact and being careful not to penetrate the bottom.
Sprinkle insides of tomatoes with salt and freshly ground pepper.
Put 1/2 tablespoon buttermilk in bottom of each shell.
Fill each shell with a raw egg, which will come almost
to the top of tomato. Carefully spoon
1 tablespoon buttermilk on top of each.
Sprinkle with salt.
Place in shallow baking dish and bake 25 minutes,
or until eggs are set but not overcooked.
Serves 4
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