Baked Egg in Tomato Cup
25 minutes
Preparation time : 15 minutes Cooking time : 8 - 10 minutes
Difficulty:
Easy
Ingredients
2
3 tomatoes, halved and seeded
Dash of McCormick Garlic Powder
Dash of McCormick Black Peppercorn Grinder
Dash of salt
6 eggs
2 tbsp olive oil, drizzle
1 cup button mushroom, sliced
Steps
STEP 1
Preheat Panasonic Convection Oven at 160°C on convection mode.
STEP 2
Place tomato halves on a rimmed baking sheet, cut side up. You might need to slice a tiny bit off the bottom of each tomato to keep them level on the pan.
STEP 3
Crack eggs and gently place one in the cavity of each tomato.
STEP 4
Season with Garlic Powder, freshly cracked Black Peppercorn, salt and drizzle some olive oil over.
STEP 5
Bake for 6-7 minutes if you like your eggs runny; or 8-10 minutes for soft set.
STEP 6
Meanwhile, heat up some oil in a frying pan and sauté mushrooms till fragrant. Season with salt and pepper.
STEP 7
Remove tomatoes from the oven and serve with sautéed mushrooms at the side.
