Oven Poached Eggs
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- 4 medium size firm Backyard Farms Beefsteak Tomatoes
- Coarse sea salt
- 4 small size eggs
- ½ cup grated Swiss or cheddar cheese
- Coarse black pepper, ground
- 4 strips cooked bacon, crumbled
Preheat oven to 350ºF.
Slice the tops off of the tomatoes and spoon out pulp and seeds, leaving a ¼ inch thick wall and base. Drain the tomato shells by placing them upside down on paper towels for a couple of minutes
Have ready a non-stick, lightly sprayed muffin pan and place each tomato cut side up in the pan. Divide and sprinkle the cheese into each tomato, then sprinkle with salt and pepper and carefully crack an egg into each shell. Bake for about 15-18 minutes or until the eggs are set.
Carefully lift each tomato out of the muffin pan and sprinkle the tops of each one with some of the crumbled bacon.