Eggs and tomatoes make a nice pairing, so I was excited when I saw a new way to make eggs and tomatoes in a hundred-year-old cookbook – Poached Egg in Tomato.
Preparing the tomato shell for the egg reminded me of scooping a pumpkin but on a much smaller scale. And, it was fun to slide the egg into the tomato shell, and cover it with a circle of parchment paper that I’d cut out.
The Poached Egg in Tomato was delightful with toast. The one downside – it took longer to bake than I anticipated. I had to delay breakfast because it took about 45 minutes for the egg white to fully set.
Poached Egg in Tomato
For each serving:
1 medium tomato
salt and pepper
Preheat oven to 350° F. Cut the top of the tomato and gently scoop out the pulp, then set the tomato in a ramekin or custard cup. Break the egg into a small bowl, then slide the egg into the tomato shell, and sprinkle with salt and pepper. Cut circles from a piece of parchment paper that is the same size as the ramekin; then cover the filled tomato with the parchment paper circle.
Place the ramekin into a small cake pan or other oven-proof dish or pan. Gently pour hot water (approximately 125° F.) into the pan until it is about 1 inch deep. (I use the hottest water that comes out of my tap.). Place into the oven and cook until the egg is desired firmness (approximately 45 minutes).