MOM'S STUFFED EGGS TOMATO STACK
These are the stuffed eggs we always had on picnics when we were kids, I still make them for picnics and pack them in the cooler between two zip lock bags of ice.
Provided by Derf2440
Categories Lunch/Snacks
Time 25m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Slice hard boiled eggs in half and put yokes in a small bowl.
- Set egg white halves aside.
- Mash yolks with a fork.
- Add to yolks, finely chopped green onion, finely chopped garlic, curry powder, celery salt and mustard.
- Mix thoroughly.
- Add only enough of the mayonnaise to bind the mix, we like ours fairly dry, if you want them less dry, add a small amount of mayonnaise at a time until you get the consistancy you want.
- Slice the plum tomatoes into 12 rounds, six rounds from each.
- Arrange tomato slices on a platter.
- Sprinkle the tomatoes with freshly ground pepper to taste.
- Fill the egg white halves with a heaping tablespoon of the yolk mix.
- Place one filled egg white half on top of each tomato slice.
- Sprinkle freshly ground sea salt on filled eggs and tomato slice stack.
- Sprinkle cayenne pepper on filled eggs and tomato slice stack to taste and finish with a sprinkle of paprika to add more colour.
- Garnish platter with sprigs of parsley.
Nutrition Facts : Calories 46.2, Fat 3.1, SaturatedFat 0.9, Cholesterol 106.4, Sodium 44.1, Carbohydrate 1.1, Fiber 0.2, Sugar 0.7, Protein 3.3
STUFFED TOMATOES RECIPE BY TASTY
Here's what you need: tomato, sausage, egg, shredded cheese, olive oil, black pepper, fresh basil
Provided by Tasty
Categories Appetizers
Time 30m
Yield 1 tomato
Number Of Ingredients 7
Steps:
- Cut off the top of the tomato and remove the insides. Fill with cooked sausage, crack in an egg and added shredded cheese.
- Drizzle some olive oil over the top. Bake in oven at 425°F (218°C) for 15 - 20 minutes, depending on how well done you like your egg.
- Season with some pepper and garnish with basil.
- Enjoy!
Nutrition Facts : Calories 420 calories, Carbohydrate 5 grams, Fat 39 grams, Fiber 1 gram, Protein 12 grams, Sugar 3 grams
EGG STUFFED TOMATOES
A lovely breakfast or brunch item. make sure the tomatoes are not too ripe or they will be difficult to work with.
Provided by queenbeatrice
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Line a 9 inch baking dish with parchment paper.
- With a serrated knife, cut off the top 1/2 inch from each tomato.
- With a spoon, gently remove the seed and inner membrane being careful not to break through flesh of tomato.
- Place tomato in baking dish and season with salt and pepper.
- Divide corn and chives among tomatoes.
- Break an egg into each tomato and top with cheese and red pepper flakes.
- Bake until egg is set, about 45 to 50 minutes.
- Serve.
Nutrition Facts : Calories 167.7, Fat 7.2, SaturatedFat 2.8, Cholesterol 191.5, Sodium 176.9, Carbohydrate 16.3, Fiber 3.2, Sugar 5, Protein 11.6
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- Cut the tomatoes in half. Cut a tiny sliver from the bottom of each half, so that the tomatoes can stand upright without wobbling. Carefully scoop the seeds and pulp out with a spoon. You can run a sharp knife around the pulp to loosen it if needed.
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- Add to yolks, finely chopped green onion, finely chopped garlic, curry powder, celery salt and mustard. Mix thoroughly.
- Add only enough of the mayonnaise to bind the mix, we like ours fairly dry, if you want them less dry, add a small amount of mayonnaise at a time until you get the consistancy you want.
- Slice the plum tomatoes into 12 rounds, six rounds from each. Arrange tomato slices on a platter. Sprinkle the tomatoes with freshly ground pepper to taste.
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