This recipe appears in:In Season: Tomatoes
The hardest part about the stuffed vegetable recipes that I've tried is that whatever I happen to mix together--no matter how thoughtful the combination--has to come to together perfectly at the same time. Which, as I've found out the hard way, is nearly impossible when you combine meats, vegetables, and cheeses. I've had to precook multiple different items, combine them at various stages of doneness, and hope for the best.
Fortunately, this one is different. It's the first time I've been able to really pour over the vegetable section of Larousse Gastronomique. The vast number of recipes contained within scared me away for a while. But this simple little appetizer is the perfect introduction. It helped that we started with some superb farmer's market tomatoes, but it's that egg that is ingenious.
Stuffed Tomato Nest For One
- 1 tomato
- 1 egg
- 1/2 tablespoon butter
- Salt and pepper
Preheat the oven to 425°F. Cut a hole around the stem. Scoop out the insides with a spoon, leaving enough to keep the walls fairly strong. Sprinkle a little salt inside, and turn upside down to drain off any excess liquid.
Place on a baking sheet lined with aluminum and coated with a little oil and set in the oven for five minutes. When done, drain the juices from the inside, again.
Crack the egg inside the tomato cavity. Stick the butter on top of the egg. Set back in the oven and cook 5-8 minutes, or until the whites have set. Season with salt and pepper.