All About Food

Baked Eggs in Tomato Cups

When I have control of the remote, the TV is usually on a program relating to food or travel.  One day, on the Cooking Channel, I came across this cooking show with the cutest British girl who was living in France and cooking her versions of popular French dishes and her name is Rachael Khoo.  Her cooking show takes place in her tiny Parisian kitchen that is just so cute despite its lack of real estate.  The one and only episode I have been able to find was her making oefus en cocotte, or eggs in cups.  They looked amazing and I knew I just had to give them a try.  Below is my version of oefus en cocotte, or eggs in tomatoes (I don’t know French but I will pretend to use the same name since my tomato is acting as my cup, ha ha).

photo 1

What you will need: (this recipe yielded 2 servings)

2 – 1/2 pound tomatoes (firm ones work best)

3 T creme fraiche

1/2 a nutmeg, grated

2 T fresh dill, chopped

2 T fresh chives, chopped

2 large brown eggs (any eggs work fine)

Salt and Pepper to taste

photo 2

What you will do:

1.  Pre-heat your oven to 425 degrees F.  While your oven is heating up, hollow out the tomatoes by cutting a hole in the top and scooping out the insides (be careful not to pierce the bottom).

2.  In a small bowl, mix the creme fraiche with the dill, chives, nutmeg, salt and pepper.  Give it a taste to adjust seasoning as necessary.  Set aside.

3.  Season hollowed out tomatoes with salt and pepper.  Add 1 T of the creme fraiche mixture to the bottom of each tomato.  Then crack an egg and place in the tomato.  Top with the remaining creme fraiche mixture.  Set tomatoes in a baking dish and cook for 20-30 minutes (or until the eggs have cooked through but the yolk is still runny).

4.  Carefully transfer to small plate and serve with a piece of crusty bread.

photo 1

photo 3

I had some bacon left over from my Yukon Gold and Bacon Potato Salad recipe so the Husband and I enjoyed an extra little treat with our baked eggs.  The tomato reminds me of breakfasts I would have in England and are a delicious addition to the rich egg and smooth creme fraiche.  You could use ramekins if you prefer.

photo 4

TIP:  If your tomatoes are very round, slice off a very thin layer on the bottom so they sit flat when they bake.  

Do try these for a slightly fancy yet so delicious breakfast for you and your loved ones.  So good and so easy, who knew I could cook French food!  Ha ha, well sort of!

Cheers and happy eating!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s