Tomato Pots

1. 1

   Cut tops off the tomatoes with a sharp knife, remove core and seeds.

2. 2

   Sprinkle the insides with salt, turn upside down on paper towels to drain for 30 minutes.

3. 3

   Blot as much moisture as you can from the inside of each tomato and make 4 small slits around the top with a sharp knife.

4. 4

   Preheat oven to 450 degrees, bake for 5 minutes.

5. 5

   Remove and put 2 tablespoons cheese into each tomato.

6. 6

   Break an egg into each tomato and season with salt and pepper.

7. 7

   Heat the cream to boiling point and spoon it into the eggs, top each with a pat of butter and the remaining cheese.

8. 8

   Bake for a further 5-10 minutes .

* Per serving · 4 servings · Values may vary.

No additional tips available.