1 large tomato
1 large egg
2 T diced ham (cubes should be about 1/4" in size)
2 T chopped asparagus (also 1/4" in size)
Pinch of salt
Pinch of pepper
Note: This recipe is also great with mushrooms, cheese, peppers, and anything else you can think of that will taste good with a tomato and egg.
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Step 1: Preheat Oven & Prepare Tomatoes
Preheat oven to 425°. Lightly coat the bottom of a small baking dish with cooking spray and set aside.
Cut off the top of the tomato and gently scoop out the flesh and seeds. Sprinkle the inside of the tomato cup with a small pinch of salt.
Step 2: Add Ham & Asparagus
Add the diced ham and asparagus in your tomato cups.
Step 3: Add the Egg to the Tomato Cup
Crack the egg into the tomato and carefully place the filled tomato into the prepared baking dish. I add the pinch of pepper here.
Bake for 20 minutes or longer if you like hard yolk.
Step 4: Remove & Serve
Remove from heat and carefully transfer to a serving plate with a wide spatula or slotted cooking spoon. Serve with extra asparagus spears and a nice chunk of warm crusty bread, and enjoy!
Approx $1.75 per serving.
All of these pictures were taken by me as I made this recipe for the first time.
The original recipe was found on Poor Girl Eats Well.
I do not own Poor Girl Eats Well, but I highly suggest it for anyone that loves cooking inexpensively!