GastroMami

Learning to cook … one kid at a time

Loaded Baked Tomatoes June 12, 2010

Filed under: Recipes — gastromami @ 11:34 am

Fresh from the farm!

Makes 4 servings

4 large ripe tomatoes

4 medium eggs (farm fresh are best!)

4 tablespoons goat cheese or feta

1 pound spinach

Salt and pepper to taste

  1. Preheat the oven to 425˚
  2. Cut off the top of the tomato and using a paring knife, carefully cut out the inside of the tomato – I find it easiest to make the initial cut with a knife and use a serrated grapefruit spoon to finish hollowing out the tomato (save the insides for making fresh salsa!)
  3. Sprinkle the insides of the tomato with salt and pepper and place opening down on paper towel to drain out any excess fluid
  4. While the tomatoes are resting, steam or saute the spinach – drain any excess water out of the spinach after it has been cooked
  5. Place about 1/4 cup cooked spinach in the bottom of the tomato, pressing down to make room for other ingredients
  6. Crack one large into the tomato shell on top of the spinach
  7. Sprinkle with salt and pepper and top with goat (or feta) cheese
  8. Bake at 425˚ for 20-25 minutes, making sure the yolk doesn’t become too firm (for Ren I cook on the longer end for a pudding-like yolk)

This recipe is so yummy and so easy!

It would be great for a Sunday brunch get-together!

Ren ate 1 1/2 himself!

*Recipe from npr.com

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3 Responses to “Loaded Baked Tomatoes”

  1. Tes Says:

    It looks like a wonderful breakfast. Thanks for the recipe. Yumm..

  2. Shanna Says:

    Gretchen! Good for you starting this Blog! I’m so proud of you 🙂
    Post the recipe for those broccoli balls soon – kid friendly, as long as your friend doesn’t show up and try to eat them all!!!!!! Love you xo.

  3. […] I started cooking I used to freak out if I didn’t have the right ingredients, much less if something […]


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