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Egg-Stuffed Baked Tomatoes with Garlic Croutons

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people

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

  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
  2. 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.
  3. 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.

  4. 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.

  5. 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.
  6. 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.

  7. 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.