Photo of Roasted tomatoes with cheesy eggs by WW

Roasted tomatoes with cheesy eggs

7
5
5
SmartPoints® value per serving
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
2
Difficulty
Moderate
Such a fun and delicious way to enjoy a cooked breakfast. Tomatoes make a great little bowl for scrambled egg topped with cheese.

Ingredients

Tomato(es)

2 medium

Egg(s)

2 medium

Skim milk

2 tbs

Fresh basil

1 tbs

Reduced-fat 15% cheddar cheese

¼ cup(s), grated, (30g), grated

Light rye bread

2 slice(s), (sourdough), toasted

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray 2 holes of a ⅓-cup (80ml) capacity muffin tin with oil. Cut one-third off tops of tomatoes and discard. Using a metal spoon, scoop out and discard seeds and membranes, leaving a 1cm shell.
  2. Place tomatoes in prepared muffin holes. Whisk eggs and milk in a bowl until combined. Season with salt and freshly ground black pepper. Place half the basil leaves in tomato shells and top with egg mixture. Sprinkle with cheese. Bake for 15 minutes or until just cooked through. Set aside for 5 minutes. Top with remaining basil and serve with toast.

Notes

Use tomatoes that are only just ripe so they hold their shape during cooking.