Scrambled Egg Tomatoes

9 ingredients
4 steps

Ingredients

  • 8 (3.5 oz) tomatoes, tops cut off, seeds and membranes scooped out
  • 4 None large eggs
  • 1/4 cup skim milk
  • 2 tsp margarine
  • 2 tbsp finely chopped fresh chives
  • 2 tbsp chopped fresh flat-leaf parsley
  • 1/3 cup grated aged cheese
  • 8 small slices sourdough bread, toasted
  • None None wilted spinach, to serve

Directions

  1. 1
    Preheat oven to 400°F. Line a baking tray with parchment paper.
  2. 2
    Coat tomatoes inside and out with olive oil. Place upright on prepared tray and bake for 10-12 mins, or until softened slightly.
  3. 3
    Meanwhile, whisk eggs with milk. Melt margarine in a large nonstick frying pan over medium heat. Cook egg, without stirring, for 1 min. Cook, stirring, for 1-2 mins, or until egg is softly scrambled. Remove from heat and stir in 1/2 the chives, parsley and cheese. Spoon into tomatoes. Place on serving plates and sprinkle with remaining chives.
  4. 4
    Serve immediately with toast and spinach.

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