D-Feast Friday: Baked Tomatoes.

I absolutely love this recipe, which was created by one of my best buds (the one in Kansas City). It made a great breakfast this past weekend when I attempted it, and Aaron agreed with me that we'll be making it a part of the regular rotation.

Baked Tomato with Egg and Pesto

Preheat your oven to 425 degrees, with the top rack up as far as it will go. (Those are her instructions - I had to put it down one notch, as the "top shelf" usage woke my smoke alarms up. I'm a bad broiler.)

Cut about the top 1/8 off of the tomato and "gut" it out. (I used a melon baller/scoop, because it's easier and doesn't scrape the sides, but a regular ol' spoon will work too.) Place it, or as many as you're making, in a ceramic or stoneware baking dish sprayed with oil/Pam/whatever. If the tomato doesn’t sit upright in the dish, just bevel the bottom of the tomato by cutting off a tiny sliver to make it flat.

Spoon about a tablespoon of pesto - I bought the stuff in the jar, or you can make your own, if you're ambitious - into the bottom of the hallowed tomato, and crack one egg into it.

Season with salt and pepper to taste, and bake for 20 - 25 minutes until the egg whites are set and the yolks are a little bit runny, still.

Then, take the tomato(es) out of the oven and turn your broiler to "high". Sprinkle (or smother - whatever, I don't judge) with a shredded cheese. I used mozzerella.  Broil for 4 - 5 minutes, or until the cheese starts to get crusty and golden.

I counted the tomatoes as a "free food", but did serve it with some golden yukon potatoes (they have a lower GI than Russett potatoes, which is handy) that I cut up and tossed with olive oil, salt and pepper.

Ta da!