Baked Parmesan Crusted Egg In A Tomato Cup

It's so easy to get run down this time of year!  With all of the endless errands to get done, Christmas shopping and being out in the cold. I find it hard to stay on track doing the necessary things (sleeping enough and wholesome eating) to keep myself healthy and full of energy.  I've already suffered my first head cold of the season and have come out alive on the other end.;)  But I'm determined to take time to fill my body with wholesome and healthy foods!  Of course I'm going to drink that hot chocolate and eat the ginger cookie if I want it, but I am going to take care with the meals I'm preparing for my little family and myself!  Which leads me into this little beauty!  I made this for lunch the other day as part of my "eating healthier" plan and it was yum!  The tomato was tender and flavorful.  The egg with it's crispy, chewy parmesan crust was perfectly cooked and soft!  Enjoy!

Preheat oven to 350 degrees


What you'll need:
1 medium sized tomato
1 large egg
1/4 cup grated parmesan cheese
Fresh minced chives for garnishing


Slice the top off of the tomato.  Also slice a teeny tiny bit off of the bottom of the tomato so it will sit flat.  Scoop out the ribs and seeds of the tomato so it is hollow.  Place in a small baking dish.  Sprinkle a pinch of salt in the hollowed tomato.  Crack your egg and pour it into the tomato.  Sprinkle grated parmesan cheese over the top.  Also a little of the minced chive.  Put in the oven at 350 degrees for 20 minutes!  Once out of the oven garnish with a little more chives and enjoy!


image by Kara