Tomato Egg Cups
- 4 medium-size vine-ripened tomatoes
- Kosher salt and freshly ground black pepper to taste
- 4 large eggs
- 4 tablespoons shredded white cheddar cheese
- 4 slices toast, cut into strips
- This recipe is vegetarian
- Produce
- Vine-ripened tomatoes, medium-size (4)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Bread & Baked Goods
- Toast (4 slices)
- Dairy
- Cheddar cheese, white (4 tablespoons)
- Refrigerated
- Eggs, large (4)
Preparation
Read recipe preparation on epicurious.com
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Recipe Stats
Published June 1, 2008 (4 years ago).
3 people saved this recipe.
