Ingredients:
- 4 large Beefsteak Tomatoes
- ½ cup shredded Havarti
- 4 thin slices of Nussschinken (heavy smoked lean ham)
- 4 farm fresh Eggs
- 1½ TBS chopped Chives
- 1½ TBS chopped Basil
- 2 cups shredded Parmesan (for crust)
Directions:
Preheat your oven to 400 F
Lightly oil a glass cooking dish
With a sharp knife take a thin slice off the bottom of the tomato so it can sit flat in the pan. Cut the top off the tomato to make a lid and set aside. Then, using a small spoon, gently scrape out and discard the pulp and seeds.
Chop the Nussschinken into small pieces.
In a bowl mix the chopped chives, chopped basil, Havarti cheese, and Nussschinken.
Place the tomatoes in the glass dish and spoon in the filling. Crack 1 egg into each of the tomatoes and season with pepper. Place the lid on top.
Bake for 18-22 min, until the egg whites are white and the yolks are still runny. Serve with bread sticks
Chef Carri Comerio
June 23rd, 2017 on SunCoast TV