Description
Your morning egg, with a little spinach, baked in a totally edible tomato cup.
Ingredients
- 2 whole Tomatoes, Medium-large Size
- ¼ cups Frozen Spinach, Cooked According To Package Instructions With Liquid Squeezed Out
- 2 whole Large Eggs
- 1 pinch Salt
- 1 pinch Pepper
Preparation
1. Preheat oven to 375 degrees F. Lightly coat a baking dish with cooking spray.
2. Cut the top and core from the tomatoes. Remove seeds and pulp. Spoon a few tablespoons of spinach into the bottom of each tomato cup. Place tomato cups in prepared baking dish.
3. Crack an egg into a small bowl and then carefully transfer to a tomato cup. Repeat with the other egg and tomato. Season with salt and pepper.
4. Bake in 375 degree F oven for 30-35 minutes or until egg is set and cooked firm
