Stuffed Tomatoes with Baked Eggs

Ingredients

• Tomatoes, 6
• Grated cheese, 4 tablespoons
• Bread-crumbs, 2 tablespoons
• Melted butter, 1 tablespoon
• Raw mustard
• Salt and cayenne
• Eggs, 6

Method

1. 1

   Cut off the tops and scoop out the middles of as many tomatoes as may be required, allowing 1 for each person — the above allows for 6 persons.

2. 2

   Make a stuffing with the ingredients: the grated cheese, bread-crumbs, melted butter, salt, cayenne, and raw mustard, the seasoning added to suit the taste.

3. 3

   Stuff the tomatoes with this mixture, and cover the tops with buttered bread-crumbs.

4. 4

   Stand them in a baking-tin and bake in a hot oven for half an hour.

5. 5

   Melt a teaspoon of butter in a pie-tin, and carefully break 6 eggs over it.

6. 6

   Bake them for 5 minutes, or until the whites are set.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 22. The excerpt below is the record exactly as published.

STUFFED TOMATOES WITH BAKED EGGS Tomatoes, 6, Grated cheese, 4 tablespoons, Bread-crumbs, 2 tablespoons, Melted butter, 1 tablespoon, Raw mustard. Salt and cayenne, Eggs, 6

Cook this with the app: pantry check, scaling, and the assistant.