Tomatoes With Egg And Cheese - A Step By Step Recipe With A Photo
Table of contents:
The recipe for cooking tomatoes with egg and cheese will come in handy if you are looking for an economical and light snack for your holiday table. A minimum of efforts and ingredients, and a very tasty favorite snack is ready.
I love this simple egg and cheese tomato recipe for its versatility. Tomatoes can be served both raw or pre-baked in the oven (no more than 10 minutes), but in the summer I don’t like to preheat the oven in vain, so I don’t bake tomatoes, it’s already delicious. If you plan to serve tomatoes with eggs and cheese at home as a main course, then cook 2-3 large tomatoes per person, and if you serve tomatoes as a snack, one per person is enough.
I hope you don’t put off cooking, as this versatile snack is quickly becoming a favorite. It prepares very quickly, but it looks beautiful and creates a festive mood, and raises the appetite:)
Purpose: For lunch / For a festive table / Inexpensive / Celebratory lunch / Buffet / Whipped up
Main ingredient: Vegetables / Tomato / Dairy products / Cheese
- Tomatoes - 8 Pieces
- Hard cheese - 200 Grams
- Eggs - 4 Pieces
- Mayonnaise - 1 Glass
- Greens - - To taste
- Salt - - To taste
- Pepper - - To taste
How to cook "Tomatoes with Egg and Cheese"
1 First of all, wash the tomatoes and cut off the tops. 2 Now with a sharp knife, carefully cut out the core with seeds, and put the tomatoes in a dish with sides. 3 You can add the core of tomatoes to the filling, or you can throw it away, it's up to you. 4 So, let's do the minced meat. Cook the eggs hard-boiled so that the yolk is completely cooked. 5 When the eggs are boiled and cooled, finely chop the eggs, herbs and hard cheese, or grind them together in a blender. 6 Add mayonnaise, salt and pepper to the filling and mix thoroughly. We spread the filling in tomato cups, and decorate each with leaves of greenery.