Buttermilk Eggs in Tomato Shells

Buttermilk Eggs in Tomato Shells Recipe - Fresh and Delicious!

Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Buttermilk Eggs in Tomato Shells is a unique and delicious dish that combines the freshness of ripe tomatoes with the creaminess of buttermilk and the richness of eggs. This recipe is perfect for a special breakfast or brunch, and is sure to impress your guests with its beautiful presentation and delightful flavors.

History

The origins of Buttermilk Eggs in Tomato Shells are not well-documented, but it is believed to have originated in the southern United States, where buttermilk is a common ingredient in many traditional dishes. This recipe puts a creative twist on classic ingredients, resulting in a dish that is both comforting and elegant.

Ingredients

4 medium-large ripe tomatoes (5 to 6 oz (170 g) each)
0.5 cup of buttermilk
4 extra-large eggs

How to prepare

Preheat the oven to 350°F (177°C).
Trim a very thin slice from the bottom of each tomato to ensure stability.
Avoid cutting into the liquid part of the tomato.
Slice off the top of each tomato by 0.5 inches and remove the seeds and pulp from the cavity, taking care not to pierce the bottom.
Sprinkle the insides of the tomatoes with salt and freshly ground pepper.
Place 0.5 tbsp of buttermilk in the bottom of each tomato shell.
Fill each tomato shell with a raw egg, ensuring it reaches almost to the top of the tomato.
Carefully spoon 1 tbsp of buttermilk on top of each egg.
Sprinkle with salt.
Arrange the tomatoes in a shallow baking dish and bake for 25 minutes, or until the eggs are set but not overcooked.

Variations

Add cooked bacon or sausage to the tomato shells before adding the eggs for extra flavor.
Top the eggs with grated cheese before baking for a cheesy twist on this dish.
Mix in chopped herbs or spices to the buttermilk for a more flavorful filling.

Cooking Tips & Tricks

Be sure to use ripe tomatoes for this recipe, as they will provide the best flavor and texture.

- Take care when hollowing out the tomatoes to avoid piercing the bottom, as this will prevent the eggs from leaking out during baking.

- For a more flavorful dish, consider adding herbs or spices to the buttermilk before pouring it into the tomato shells.

- To ensure even cooking, place the tomatoes in a single layer in the baking dish and rotate them halfway through the cooking time.

Serving Suggestions

Serve Buttermilk Eggs in Tomato Shells with a side of crispy bacon or toast for a complete and satisfying meal.

Cooking Techniques

Baking

Ingredient Substitutions

If you don't have buttermilk, you can use regular milk or a mixture of milk and yogurt as a substitute.

- You can also use bell peppers or zucchinis instead of tomatoes for a different presentation.

Make Ahead Tips

You can prepare the tomatoes and buttermilk filling ahead of time and store them in the refrigerator until ready to bake.

Presentation Ideas

Serve Buttermilk Eggs in Tomato Shells on a bed of fresh greens for a colorful and elegant presentation.

Pairing Recommendations

This dish pairs well with a light and refreshing salad, such as a cucumber and tomato salad, or a side of roasted vegetables.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Buttermilk Eggs in Tomato Shells contains approximately 200 calories.

Carbohydrates

Each serving of Buttermilk Eggs in Tomato Shells contains approximately 8 grams of carbohydrates.

Fats

Each serving of Buttermilk Eggs in Tomato Shells contains approximately 12 grams of fats.

Proteins

Each serving of Buttermilk Eggs in Tomato Shells contains approximately 14 grams of proteins.

Vitamins and minerals

This dish is a good source of vitamin C, vitamin A, and calcium, thanks to the tomatoes and buttermilk.

Alergens

This recipe contains eggs and dairy (buttermilk), which may be allergens for some individuals.

Summary

Buttermilk Eggs in Tomato Shells is a nutritious and balanced dish, providing a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Buttermilk Eggs in Tomato Shells is a delightful and flavorful dish that is perfect for a special breakfast or brunch. With its unique presentation and delicious combination of ingredients, this recipe is sure to become a new favorite in your kitchen.

How did I get this recipe?

The moment I found this recipe is etched in my memory. It was a warm summer day, the kind of day where the sun kisses your skin and the birds sing sweet melodies in the trees. I was visiting my dear friend Sarah, who lived in a quaint little cottage on the outskirts of town. Sarah was known for her culinary skills, and I always looked forward to the delicious meals she would prepare whenever I came to visit.

On that particular day, Sarah greeted me with a warm hug and a mischievous twinkle in her eye. She led me to her cozy kitchen, where the tantalizing aroma of something savory and delicious wafted through the air. I could hardly contain my excitement as she unveiled her latest creation - Buttermilk Eggs in Tomato Shells.

Sarah explained that she had learned the recipe from her grandmother, who had passed it down through the generations. The dish was a simple yet elegant combination of fresh tomatoes, creamy buttermilk, and perfectly cooked eggs, all baked to perfection in the oven. I was mesmerized by the beauty of the dish, with its vibrant red tomatoes and golden yolks peeking out from their cozy shells.

As Sarah guided me through the process of making the Buttermilk Eggs in Tomato Shells, I couldn't help but marvel at the way she effortlessly combined flavors and textures to create a truly unforgettable dish. She showed me how to carefully hollow out the tomatoes, leaving just enough flesh to hold the buttermilk and eggs. She whisked together the creamy buttermilk with a touch of salt and pepper, then poured it gently into the waiting tomato shells.

Next came the eggs, cracked carefully into each tomato, their yolks shining bright against the creamy white of the buttermilk. Sarah sprinkled a pinch of herbs over the top of each tomato, adding a touch of freshness and flavor to the dish. Finally, she placed the tomatoes in the oven to bake, the tantalizing aroma filling the kitchen with warmth and comfort.

As we waited for the Buttermilk Eggs in Tomato Shells to bake, Sarah regaled me with stories of her grandmother and the many recipes she had passed down through the years. She spoke of lazy summer days spent in the garden, picking fresh tomatoes and herbs for their meals. She described the joy of sitting down to a meal together, sharing stories and laughter as they savored the delicious dishes her grandmother had lovingly prepared.

When the timer finally chimed, signaling that our Buttermilk Eggs in Tomato Shells were ready, we eagerly pulled them from the oven. The tomatoes were perfectly cooked, their flesh tender and juicy, while the eggs were soft and creamy, with just a hint of runniness in the yolks. We each took a bite, savoring the rich flavors and comforting textures of the dish.

As I savored the Buttermilk Eggs in Tomato Shells, I felt a deep sense of gratitude for the simple yet profound joy of sharing a meal with loved ones. The recipe may have come from Sarah's grandmother, but it had now become a part of my own culinary repertoire, a reminder of the beauty and warmth that can be found in a home-cooked meal.

And so, as I sit here now, writing down the story of how I learned to make Buttermilk Eggs in Tomato Shells, I am filled with a sense of nostalgia and love for the dear friend who shared this recipe with me. It is a recipe that will forever hold a special place in my heart, a reminder of the power of food to bring us together and create lasting memories.