Stuffed tomatoes with egg on leaf salad

Ingredients for 4 servings:

• 4 vine tomatoes, ripe
• 4 tsp, heaped pesto (lemon balm and wild garlic pesto)
• 1 pinch of chili salt
• 4 eggs
• some breadcrumbs
• 4 tsp Balsamic vinegar, red
• 4 tbsp olive oil, extra virgin, mild
• n. B. Fleur de Sel
• n. B. Pepper, green from the mill
• 1 pinch(s) of raw cane sugar
• Tomato juice
• 4 portions of lettuce or other green salad

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

vegetarian and light summer dish or as a side dish, starter

Cut a lid off the tomatoes at the base (approx. 10-15 mm thick) and set aside. Carefully scoop out the seeds using a ball worm or teaspoon and collect the juice in a cup or bowl using a fine sieve. Squeeze out all the excess water and let it drain. Lightly season the inside of the tomatoes with chili salt and rub each with 1 teaspoon of lemon balm pesto. Then place them on a baking tray lined with baking paper or non-stick baking foil, add the cut-off lids, and bake at 180°C (top/bottom heat) on the middle rack for 4 minutes. Tip: If the tomatoes don’t stand up well, sprinkle plenty of breadcrumbs on the baking tray and place them on top. Remove the tray with the pre-cooked tomatoes and fill each tomato with a beaten egg. Be careful not to damage the yolk. Place a lid on each stuffed tomato and finish cooking in the oven for approx. 20 minutes, until the eggs are set. Meanwhile, prepare the salad. Combine the reserved tomato juice with balsamic vinegar and olive oil in a container (e.g., a blender). Season with fleur de sel, green pepper, and raw cane sugar. Whisk the vinaigrette thoroughly (blend if necessary) and toss with the green salad. Portion the salad onto plates and serve with a stuffed tomato on each plate.