Its summer and the tomatoes are everywhere at the farm stands. Yesterday I bought a full bushel for seven bucks! This morning I woke up with this breakfast on my mind and it was simply delicious
A Different Delicious 2 Minute Low Carb Breakfast.........Yummy!
Egg and Cheese Stuffed Tomatoes
Ingredients
1 large tomato
2 eggs
1/4 cup shredded cheddar cheese ( I used medium)
basil leaf
salt and pepper
Directions
1- Use a sharp knife and cut a small flat on the bottom of your tomato so it doesn't roll off a microwave safe plate
2- Core the tomato removing the seeds and pulp (which removes most of the water) large enough to hold 2 eggs
3- Salt and pepper the inside of the tomato and crack 2 eggs into the hole. Poke the yolks with a sharp knife so they don't explode while cooking.
4- Place the plate into the microwave and cover with a microwave plate cover
5- Microwave the Tomato for 2 to 2 1/2 minutes on high. (I did 2 1/2 minutes and the yolks cooked fully through)
6- Remove the hot food and sprinkle the cheese over the top, cover and let rest 2-3 minutes to allow the cheese to melt completely.
7- Stick a basil leaf into the melted cheese for garnish
