Saturday, 22 October 2011

Tomato Nests

A Very easy, very cheesy starter.

Serves 4


  • 4 large beef tomatoes
  • 4 eggs
  • 75ml of single cream
  • 75g grated cheese
  • salt and pepper
  • pinch of paprika


1. This is the tricky part; using a knife cut a circle in the roof of the tomato (like you would a pumpkin if making a face for Halloween). Then, using a spoon, carefully remove all the insides of each tomato. Try not to split the edges of the tommie.

2. Tricky bit over, leave the tommies upside down on top of kitchen paper to drain for about 5 minutes. Once drained, sprinkle some salt and pepper inside the tomato then evenly rub it into the insides.

3. Break an egg into each tomato and pure in the single cream. You'll know when you've put enough cream in each tommie when it almost reaches the top of the tomato. 

4. Now placed a handful of grated cheese on top of each tomato and sprinkle on some paprika. Place in the middle of the oven on a medium heat. A little tip, if you have one, use a Yorkshire pudding tray, this ensure the tomatoes do not topple over. Bake them lovelies for approx 20 minutes, or until the cheese has browned a little.

Now serve :) 


  1. Seriously - this is delicious! I LOVE eggs and tomatoes...they are such good friends!

  2. hey are you still active??? i really liked your blog!!!!
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