Tomatoes Stuffed with Eggs
|Ripe tomatoes||4 Large|
|Butter||6 Tablespoon, melted|
|Freshly ground black pepper||To Taste|
|Parmesan cheese||1⁄3 Cup (5.33 tbs), freshly grated|
|Fresh fennel leaves||1 Tablespoon, finely cut|
|Fresh parsley||1 Tablespoon, chopped|
|Heavy cream/Sour cream||1⁄4 Cup (4 tbs)|
1.Cut the stem ends of tomatoes and create a holloe by taking the pulp, seeds and ribs out,
2.Keep the tomato tops aside.
3.Put salt in the hollows created and keep the tomatoes upside down for 10 - 15 minutes in a colander.
4.Take a well greased baking sheet, place the tomatoes on it in the upright position.
5.Drizzle melted butter in each tomato hollow and add a sprinkling of pepper.
6.In a saucer, break eggs one at a time and slide it in the hollow.
7.Top the egg with grated cheese, fennel and parsley.
8.Drizzle the reaining butter and put the tops back.
9.Bake the tomatoes for 20 minutes, until the cheese gets frothy and the peelslook stretched.
10.Serve warm topped with cooking juices and creams.
Serving size: Complete recipe
Calories 1344 Calories from Fat 1062
% Daily Value*
Total Fat 121 g185.5%
Saturated Fat 70.5 g352.3%
Trans Fat 0 g
Cholesterol 941.3 mg313.8%
Sodium 1220.2 mg50.8%
Total Carbohydrates 35 g11.7%
Dietary Fiber 10 g39.8%
Sugars 20.8 g
Protein 40 g80.4%
Vitamin A 227.1% Vitamin C 191.3%
Calcium 64.1% Iron 35.5%
*Based on a 2000 Calorie diet