Tomato Soufflés

Preparation info

  • Serves


    as a starter
    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About

Here is another variation on the egg-and-tomato theme, this time with the eggs cooked soufflé-style in the tomato. Plum tomatoes work very well in this recipe because you can set them in ovenproof egg cups for baking. Otherwise, use whatever good-sized and well-flavoured tomatoes you can find, and bake them in ramekins. Alternatively, save this recipe for the summer and your own home-grown tomatoes.