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Tomatoes with Gorgonzola and egg

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Ingredients for 2 servings:

  • 6 m.-large beef tomatoes, firm
  • 6 eggs
  • 1 bunch of chives
  • 150g Gorgonzola
  • 100 g cheese for topping
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wash the tomatoes, cut open at the stem, and hollow out the insides. Wash and finely chop the chives. Cut the Gorgonzola into 6 equal pieces. Season the tomatoes inside with salt and pepper. Stuff the tomatoes with the chives and Gorgonzola. Crack the egg and drop it whole from the shell into the tomatoes, season again with salt and pepper. Finally, place the tomatoes in a baking dish and sprinkle with the cheese to serve. Add the cut-off tops to the dish. Bake in the oven at 200°C for 20 minutes. To serve, place the cut-off tops on top of the tomatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Tomatoes with Gorgonzola and egg

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