Baked Eggs in Tomato Cups

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1960’s Baked Eggs in Tomato Cups

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These Baked Eggs in Tomato Cups are healthy, easy, and a fantastic option to serve at brunch.

EASY RECIPES CAN BE GOURMET

Think of the food of the 1960’s. What comes to mind? Maybe gelatin molds, Lipton French Onion dip, or maybe even fondue? Well, you can add these Baked Eggs in Tomato Cups to your list.

This is one of the easiest vintage recipes I’ve come across, and it comes from a super fancy cookbook. The original recipe can be found in the 1963 Gourmet’s Menu Cookbook. It's a monster of a book and I love it! 

So what are these Baked Eggs in Tomato Cups doing in a cookbook packed with intricate and impressive recipes? Actually, this easy recipe is quite elegant and delicious, so it fits right in. My boyfriend was super impressed when he ate the leftovers…cold. BTW, I definitely recommend heating up your leftovers (and I still love him for his questionable food choices).

The original recipe is tasty, and I only made a couple changes with my version. Once cooked I top the eggs with a little smoked hot paprika and instead of parsley, a little chive. The paprika, chives, and lots of parmesan add wonderful layers of flavor to the eggs.

PS...I love the illustration in the original recipe!

MOM DESERVES BRUNCH

This retro recipe is so easy to make, which makes it perfect for Mother’s Day brunch (or any brunch for that matter). The steps are simple enough that kids can even help out in the kitchen while mom sleeps. They can easily scoop out the tomato seeds, and top them with the parm.  

Not only can kids help with the recipe, it doesn’t involve a ton of steps. This is great, because when the eggs are baking you will have more time to make a salad (my wilted dandelion greens salad would be a great addition), cook some bacon, and serve mom a cocktail in bed.

THANKS FOR BRUNCH HOLLYWOOD

Since we are talking about making this recipe for Mother’s Day brunch, did you know that brunch has been around a long time, but didn’t become popular in the United States until the 1930’s?

Apparently, Hollywood stars would stop in Chicago for a late morning meal when they were traveling coast to coast via train.[note]Rhodes, Jesse. "The Birth of Brunch: Where Did This Meal Come From Anyway?" Smithsonian.com. May 06, 2011. Accessed May 11, 2017. http://bit.ly/smthnbrnch.[/note] That sounds like a terrible commute, but a fantastic excuse to stop in Chicago. Since then, brunch has evolved into our favorite weekend meal. It’s certainly my favorite weekend meal…mostly because it’s an excuse to have a morning cocktail like a Ruby Fizz.

DID YOU MAKE THIS RECIPE?

If you make this recipe, I would LOVE to hear how you like it! Post a pic on my Facebook page and happy cooking!

BAKED EGGS IN TOMATO CUPS RECIPE TIPS

-When shopping, look for tomatoes that are slightly larger than the eggs you have, that way the eggs will fit in your tomato cups.

-When checking for doneness, the egg whites will seem a little runny, and that’s A-Okay! I like to poke the egg with my finger to make sure the yolk is a little firm before serving.

1960’s Baked Eggs in Tomato Cups

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Author: Michelle Ferrand

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients

• 6 firm medium-large vine ripened tomatoes
• Salt and Freshly Ground Pepper to taste
• 6 large eggs
• ½ cup freshly grated Parmesan cheese
• ½ teaspoon smoked paprika
• 1 tbsp finely chopped Chives

Instructions

• Preheat oven to 425 degrees.
• Cut a thin slice from the tops of the tomatoes. Scoop out the seeds and pulp.
• Place the tomato cups into a 10-inch baking dish and sprinkle with salt and pepper. Crack an egg into each tomato cup.
• Bake tomatoes for about 20 minutes or until the whites begin to set.
• Sprinkle the eggs evenly with parmesan and bake until the eggs have fully set and the cheese has melted, about 5 more minutes.
• Top the eggs smoked paprika and chives. Serve with a simple salad and a mimosa.

Did you make this recipe?Share a pic and tag @cupofzest and use #cupofzest so I can see it!

Notes

Recipe adapted from Gourmet's Menu Cookbook (1963).

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