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Eggs Baked in Whole Tomatoes and Topped with Bacon Recipe
By Andrea | Leave A Comment

The first meal of the day can be such a chore, even when it’s the late and lazy kind that takes place at noon on a Sunday rather than at 6:30 on a Tuesday. Eggs are often my dish of choice, especially when they come complete with a runny yolk (and really, is there anything simpler and yet more decadent?).

So if you’re of the same mind, this is an easy, delicious and unexpected way to serve breakfast. The recipe comes from an old cookbook from 1924 called Modern Priscilla Cook Book and I love how fresh and inventive it is over 80 years later.

Eggs Baked in Whole Tomatoes

3 tomatoes

3 eggs

S/P

3 tablespoons buttered crumbs (I used Panko)

3 slices bacon

Oven preheated to 325
Cut a lid off the top of each tomato and scoop out the core and seeds (I find a grapefruit spoon works well).
Break one egg over each tomato, sprinkle with salt and pepper, cover with a thin layer of bread crumbs, and finally top with a slice of bacon. Bake for 15 minutes, then flip the bacon over, and continue baking for another 15 minutes. After about 1/2 an hour, your egg-whites should have turned opaque and solidified, and the yolk should still be runny (be careful about hot spots in your oven. I made 4 tomatoes, and while 3 were perfect, one ended up more hard boiled).
Place the tomatoes under the broiler for about 1 minute (watch them closely!) to allow the bacon to fully crisp.