Stuffed tomatoes with egg and cheese
Very original breakfast can be cooked from fresh tomatoes and eggs in a few minutes. Tomatoes stuffed with eggs and cheese does look unusual, and such a tasty dish can be submitted as a festive snack that will decorate the table and call the visitors interest. Stuffed tomatoes - a real creative and artfully decorated food.
The recipe is dedicated to all those who in spite of that there is no time in the mornings, prefers a tasty and original breakfast, which infects energy and elevates mood for the whole day.
Tomatoes stuffed with eggs and cheese - a step by step recipe
For meals, choose large ripe tomatoes, to prepare the same number of eggs and little choice of cheese, for example, "Appenzeller" - Swiss semi-hard cheese is the top grade.
Rinse with water and dry the tomatoes with a dry towel. Cut surface - a cap on the top side and remove the inner flesh is careful not to damage the base.
inside sprinkle a little salt and ground black pepper, spread half of the grated cheese layer and place in preheated oven. Bake tomatoes cheese for 5 minutes at 180 degrees.
Separate the whites from the yolks. Pour in the first whites, add the herbs, sprinkle the rest of the cheese and re-send it in the oven for another 10 minutes, until cheese is melted in proteins.
Carefully pour the separated yolks and place in the oven again. Bake stuffed tomatoes with eggs and cheese until tender, approximately 20 minutes.
As soon as the yolks will form denser and tomatoes significantly propekutsya, turn off the oven, to shift the dish from the oven and allow some time to frozen egg yolks, then the appetizer to be served.