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Tomato and Egg Bake

Posted By: Roger Stringer - about 1 year ago
Tagged in: Egg Bake, Baking Tray, Generous Portion, Preheated Oven, Concoction, Olive Oil

A great start to the day, and an attractive breakfast to serve guests. Simple and spectacular!

1. Cut the top of your tomato off and scoop out all the insides - then place upside down to drain for 15mins.
2. Finely chop a hand full of basil and mix with a generous portion of olive oil.
3. With your hands, rub the insides of the tomato’s with the basil and olive oil concoction.
4. Wrap a piece (or two depending on size) of bacon around the outside of the tomato and secure with a toothpick.
5. Place on a baking tray and pop into a preheated oven (200 degrees).
6. Once the bacon looks cooked and before being crispy - remove from oven (about 15mins).
7. Crack an egg into the hollow of the tomato and return to the oven until you can see that the egg is almost cooked (5-10mins).
8. Grate some Mozzarella over the top of the tomatoes and return to oven for just long enough to melt.
9. Remove and serve with toast.