Baked Eggs in Tomato Cups

Name: Baked Eggs in Tomato Cups
Yield: Serves 4
Ingredients: salt and freshly ground black pepper; 4 large tomatoes; 2 tablespoons butter; butter; 4 eggs; salt and white pepper; ¼ pint single cream; ¼ pint milk; 2 tablespoons flour; 1 level teaspoon curry powder

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

4 large tomatoes
salt and freshly ground black pepper
4 eggs
butter

Starter
Vegetarian

Method

Cut tops from tomatoes, remove pulp, and drain. Season insides of tomato cases with salt and a little freshly ground black pepper. Break an egg into each tomato case; dot with butter, and season with salt and freshly ground black pepper. Bake in individual baking dishes in a moderate oven (375°-M4) until the eggs are firm. Serve topped with Hot Curry Sauce.