Baked Eggs and Smoked Salmon in Tomato Cups Recipe

From Dorothy McNett's Recipe Book.

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See Also: Breakfast and Brunch · Fish and Seafood · Main Dishes

Baked Eggs and Smoked Salmon in Tomato Cups

From Dorothy McNett's recipes at Use ready to eat smoked salmon, or use the stove top smoker to smoke your own.

1/2 medium sized tomato per serving
1-2 eggs per serving
thin slices smoked salmon
1 teaspoon milk or cream per serving
pepper as desired
good quality sweet hot mustard
chives, freshly snipped
large fresh basil leaves

the reserved tomato pulp
2-3 basil leaves, finely snipped
salt and pepper

Preheat oven to 350 degrees. Choose individual ramekins or au gratin baking dishes. Cut the tomato in half crosswise and scoop out the pulp and set it aside. Place each tomato half in dish and line with thin slices of smoked salmon. Crack egg over the salmon. Mix the cream or milk, pepper, and mustard and drizzle over the eggs. Snip on some fresh chives. Gently cover each one with a large basil leaf for a "lid". Bake for 20-25 minutes, or until the eggs are set to your liking. In meantime, chop up the reserved tomato pulp with some snipped basil leaves, adding a pinch of salt and pepper to make a flavorful sauce. When eggs are done, remove the basil "lids" and drizzle with the sauce.

Recipe created 1996-08-26.

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