Stuffed Baked Tomatoes and Eggs with Pancetta

Stuffed Baked Tomatoes and Eggs with Pancetta 150 Author: Canadian Living Credits: Stuffed Baked Tomatoes and Eggs with Pancetta 150

Plump, juicy tomatoes encase pancetta, soft-cooked egg and basil pesto. Add a salad and home fries and you have a perfect brunch.

  • Portion size 4 servings

Ingredients

  • 8 tomatoes (2-1/2 inches/ 6 cm diameter)
  • 1/2 teaspoon salt
  • 3 tablespoons basil pesto
  • 8 thin pancetta (at least 3 inches/8 cm diameter) or thinly sliced prosciutto
  • 8 small eggs (at room temperature)
  • 4 teaspoons butter

Method

Grease 8 mini-muffin or shallow muffin cups; place on rimmed baking sheet. Set aside.

Cut off top of each tomato to make 1-1/2-inch (4 cm) wide hole. With spoon, gently scrape out pulp and seeds. Sprinkle insides with salt ; place, cut side down, on paper towel-lined plate. Let stand for 30 minutes.

Place tomatoes, cut side up, in prepared muffin cups to secure (tomatoes do not need to fit inside cups). Using paper towel, lightly blot insides to remove any moisture. (Make-ahead: Cover and refrigerate for up to 12 hours; bring to room temperature to continue.)

Spoon pesto into tomatoes. Line inside of each with slice of pancetta, pressing down and along side to create hole for egg. Crack egg into each tomato cup; dot with butter. Bake in 400°F (200°C) oven until whites are set and yolks are still runny, 18 to 22 minutes.

Nutritional facts Per serving: about

  • Sodium 808 mg
  • Protein 16 g
  • Calories 413.0
  • Total fat 34 g
  • Cholesterol 314 mg
  • Saturated fat 16 g
  • Total carbohydrate 11 g

%RDI

  • Iron 13.0
  • Fibre 0.0
  • Folate 28.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 34.0
  • Vitamin C 47.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Stuffed Baked Tomatoes and Eggs with Pancetta

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