Tomato Rings Filled with Scrambled Eggs

Breakfast celebrates each morning as we break the overnight fasting — hence the term.  I enjoy breakfast.  It’s not something I have ever skipped unless I have to fast for medical reasons.  I was always taught the best meal of the day is breakfast.  This recipe is very flexible and not much can go wrong with it—my kind of recipe. 🙂  I chose a beefsteak tomato (this one shown is 5″ inches wide!) as it is stronger and will keep its shape.  Otherwise, when using a smaller tomato, increase the thickness of the ring.  For more breakfast recipes, view here.

you will need

2 eggs
1 large beefsteak tomato
parmesan cheese, grated
fresh basil leaves, chopped
sea salt and fresh ground black pepper

method

Slice tomato into thick rings. Mine were half-inch thick but you could increase that. With a paring knife, remove pulp from tomato rings. Chop the flesh. In a bowl add the eggs, cheese, salt and pepper and stir vigorously until well combined. Then add the chopped tomato pulp and stir. Place tomato rings in a frying pan over medium heat. Spoon tomato egg mixture into the rings. Cook for about 5 minutes or until the eggs are starting to set. Remove pan from heat and place under the broiler. When the egg mixture has a golden brown top, remove it from the broiler.

the culinary chase’s note:

Don’t worry if the egg mixture seeps out a bit while cooking…that’s added goodness. Enjoy!