Egg Stuffed Breakfast Tomatoes make a great breakfast treat. You'll love the fun presentation. Pour the cheese sauce over the tomatoes after baking and garnish with parsley.
- 1 package (12-oz.) STOUFFER'S Welsh Rarebit, cooked according to package instructions
- 8 medium tomatoes
- 8 large eggs
- 1/4 cup finely diced onion
- 1/4 cup shredded cheddar cheese
- 4 teaspoons butter or margarine, melted
- 2 teaspoons chopped fresh parsley
PREHEAT oven to 350°F. Grease baking sheet.
CUT 1/2-inch slice from top of each tomato; scoop out pulp, leaving shell intact. Place tomatoes upside down on paper towels and drain for 5 minutes. Place tomatoes right side up on prepared baking sheet; season with salt and ground black pepper.
BREAK an egg into each tomato. Sprinkle evenly with onion and cheddar cheese. Drizzle with butter.
BAKE in preheated oven for 25 minutes or until eggs are set.
PREPARE Welsh rarebit according to package directions. Pour over eggs; garnish with parsley.
Review This Recipe
I made this but found it needed to cook longer or raise the temp. a bit higher plus when you cut into it, water from the cooked tomatoe ran all over your plate make it a watery mess.
Great Ice Breaker!
My in-laws were staying at our house for the weekend and one morning I woke up and made the Breakfast Tomatoes. Everyone "oohed and awwed" when they saw me bring these to the table and my mother-in-law just couldn't stop talking about them, so I gave her the recipe!
This is a Keeper!
I love this recipe. It is so very simple, but it looks very elegant and gives the impression that you spent a lot of time to make it. My husband loved this...we probably won't eat them for breakfast. They are hearty enough for dinner!