CookEat Recipe
Eggs Einstein
Tomato cups filled with baked eggs and thin bacon, finished with hot ham sauce, diced ham and chopped herbs.
Method
Steps
Step 1
Preheat a conventional oven to 190°C. Have the finished ham sauce hot and ready, keeping it hot for serving. Wash the tomatoes, parsley and chives and use clean utensils. Choose six ripe medium tomatoes whose cavities can each accommodate one whole egg without overflowing.
Step 2
Cut the covers from the tomatoes and scoop out the soft interiors without piercing the shells. Keep the pulp in a separate clean covered container for another preparation and refrigerate it promptly at 4°C or below. Keep it separate from the finished ham sauce.
Step 3
Season the six cavities evenly with one light teaspoon salt, one teaspoon sugar and half a light teaspoon ground black pepper in total.
Step 4
Mix the one ounce butter with half a teaspoon chopped parsley and half a teaspoon chopped chives. Divide all this butter mixture evenly among the six tomato shells. Arrange them upright on a clean oven-safe tin pan and bake at 190°C for about ten minutes, until warmed and beginning to soften while still holding their shape.
Step 5
Remove the pan and crack one whole egg into each tomato. Divide the remaining half teaspoon salt and half teaspoon ground black pepper evenly over them. Cut six small, thin pieces of lean raw bacon and lay one on top of each egg. Return the pan to the same 190°C oven and begin checking after about six minutes, continuing as needed. Before removing them, the eggs must be fully set and the bacon cooked through. Use a fine-tip digital thermometer to check each egg filling and the thickest meaty part of each bacon piece: both must reach at least 74°C. Avoid touching the hot pan with the probe.
Step 6
Transfer the filled tomatoes to a hot serving dish. Pour the hot finished ham sauce over them and serve immediately.
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