Baked tomato and cheese eggs

Today’s lunch used some really wonderful cherry tomatoes. It was good.

1/2 pint cherry tomatoes, halved

butter

salt and pepper

2 eggs

 grated cheese

Bake the cherry tomatoes in the toaster oven at 425 for about 20 minutes, or until they’re hot and have released their liquid. Add some butter (partially to grease the pan, partially for flavour), salt, and pepper. Crack in the eggs. Sprinkle as much cheese as you like on top. Continue baking for 15 minutes or until the whites have set (longer if you prefer solid yolks). Eat.

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