If you’re looking for the perfect dish for your next brunch, you’ve found it! These Egg-Stuffed Baked Tomatoes with Garlic Croutons are the savory dish you’ve been searching for.
Summer tomatoes are everywhere, so when you run out of salad ideas, you can transform them into a delicious brunch dish. Baking an egg in the tomato with a pat of butter and a bit of Gruyere cheese may seem simple. But, when you top the tomatoes with garlicky, crispy, sourdough croutons, you have put an entirely new spin on brunch with my Egg-Stuffed Baked Tomatoes with Garlic Croutons. 
How did I think of these Egg-Stuffed Baked Tomatoes with Garlic Croutons? Well, it’s really funny and makes no sense except to me. The other day, I was in Panera and I always covet their gigantic cinnamon roll that is all craggy and crunchy and sweet and which they call a Cobblestone. I always appreciated the fact that the angles of the pieces of dough formed a really interesting shape and the corners and the edges would crisp in the oven. So, I thought, why not make croutons and bake them on something? (My Egg-Stuffed Tomatoes had not yet formed in my brain.) And, that is how this dish was born.
So, what are some tricks to help making these Egg-Stuffed Baked Tomatoes with Garlic Croutons? First, you can carve out the tomatoes the day before and refrigerate them upside down on paper towels to drain. You can also make the garlic croutons the day before and keep them in an airtight container. Then, all you have to do is put the butter and cheese inside the tomatoes, add the egg, and off you go on a delicious brunch journey!
And, here’s how I know these Egg-Stuffed Baked Tomatoes with Garlic Croutons are really great. I tested them a few times and had so many that I gave them to my new neighbors. Now, they know a food blogger lives next door and happily, this makes for some great conversations and lots of feedback on the recipes. They loved these and you will too. So, enjoy summer’s bounty and whip these up in a jiffy!
Egg-Stuffed Baked Tomatoes with Garlic Croutons
Ingredients
- 6 ripe tomatoes
For the garlic croutons:
- 5 tablespoons olive oil
- 1 ½ tablespoons finely minced garlic
- ½ teaspoon sea salt
- 3 ½ cups cubed sourdough or French bread cut into small cubes
For the tomatoes:
- 2/3 cup shredded Gruyere cheese divided
- 3 tablespoons butter divided into 6 slices
- salt and pepper
- 6 eggs at room temperature
Instructions
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Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
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Cut the tops off of the tomatoes and gently hollow out each tomato by removing the ribs and seeds with a grapefruit spoon. Do not pierce the bottoms or sides of the tomatoes.
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Turn the tomatoes upside down on a paper towel while you prepare the croutons. In a large bowl combine the olive oil, garlic and salt. Toss in the cubed bread and toss well until it is all evenly coated.
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Place the garlic croutons on the parchment-lined baking pan and bake in the oven for 15 minutes until just browned and crisp. Remove from the oven and set aside.
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Salt and pepper the inside of each tomato. Place them in a 9 inch round baking dish and sprinkle each one with the same amount of Gruyere. Place ½ tablespoon pat of butter on top of the cheese and gently break an egg into each tomato.
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Place the tomatoes and eggs into the oven and bake for 20 minutes for a runny egg and 25-30 minutes for a more firm white and a still runny yolk.
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Remove the baking dish from the oven, gently place a few garlic croutons on top of the egg. Sprinkle a bit of parsley over the top and serve immediately.
Searching for more fantastic brunch recipes? Find all of my best brunch recipes here.
