Bake in the oven until the whites are completely set and the yolks begin
to thicken but are not hard, about 30-35 minutes.
Sprinkle the remaining cheese over the eggs. Serve with English muffins.
Makes 4 servings.
Nutritional information: Each serving has 269 calories, 16 g protein,
32 g carbohydrates, 9 g fat, 193 mg cholesterol, 3 g fiber, 511 mg sodium.
Pomodoro Egg Bake
Cal-Maine Foods/Hickman’s Family Farms/Hillandale Farms/Norco/NuCal Foods/Oakdell Egg Farms/Wilcox Farms
4 medium tomatoes
½ cup shredded Parmesan cheese,
divided
4 eggs
2 tablespoons thinly sliced fresh basil
4 English muffins, split, toasted
Cut the top quarter off each tomato. Scoop out the tomatoes, leaving a thick
shell intact. Remove any liquid from inside the tomatoes with a paper towel.
Place the tomato shells in an 8-by-8-inch baking dish.
Sprinkle 1 tablespoon Parmesan cheese into each tomato shell. Break and slip
an egg into each tomato. Sprinkle basil over the eggs.
