Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 medium large ripe tomatoes (5 to 6 ounces each)
- ½ cup buttermilk
- 4 extra large eggs
Directions
Preheat oven to 350°F.
Cut a very thin slice from bottom of each tomato so that it won't wobble.
Do not cut into the liquid part of the tomato.
Cut a ½ inch slice off tops of tomatoes and scoop out seeds and pulp from cavity, leaving the shell of the tomato intact and being careful not to penetrate the bottom.
Sprinkle insides of tomatoes with salt and freshly ground pepper.
Put ½ tablespoon buttermilk in bottom of each shell.
Fill each shell with a raw egg, which will come almost to the top of tomato.
Carefully spoon 1 tablespoon buttermilk on top of each.
Sprinkle with salt.
Place in shallow baking dish and bake 25 minutes, or until eggs are set but not overcooked.
Category:Cathy's Recipes
Category:Tomato Recipes
Category:Buttermilk Recipes
Category:Egg Recipes