Tested till perfect Stuffed Baked Tomatoes and Eggs with Pancetta
Stuffed Baked Tomatoes and Eggs with Pancetta
Photography by Matthew Kimura

Stuffed Baked Tomatoes and Eggs with Pancetta

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

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2007

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 8 8heirloom or vine-ripened tomatotomatoes, (2-1/2 inches/ 6 cm diameter)
  • 1/2 tsp 1/2tspsalt
  • 3 tbsp 3tbspbasil pesto
  • 8 thin 8thinslices pancetta, (at least 3 inches/8 cm diameter) or thinly sliced prosciutto
  • 8 small 8smalleggeggs, (at room temperature)
  • 4 tsp 4tspbutter
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Preparation

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 Information Per serving: about

cal 413 pro 16g total fat 34g sat. fat 16g
carb 11g fibre 3g chol 314mg sodium 808mg

% RDI:

calcium 8 iron 13 vit A 34 vit C 47
folate 28
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