A historical main dish from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
Preserved exactly as written in the original source
Cut the top from a number of firm tomatoes
scoop out seeds
turn upside down to drain
dust each one with salt, pepper, chopped parsley and carefully drop in a raw egg
put on each a bit of butter, salt and pepper
arrange in a shallow, buttered pan and place in a hot oven until eggs are set
Modern guidance to help you succeed with this vintage recipe
The tomato acts as a natural vessel that seasons the egg while cooking, with its acidity brightening the rich yolk. Inverting the hollowed tomatoes drains excess liquid that would otherwise create a watery, unevenly cooked result. The high oven heat sets the egg whites quickly while the tomato walls insulate the yolk, creating a gentle, even cook that prevents rubbery whites.
The tomatoes can be hollowed, seasoned, and drained up to 4 hours ahead. Cover and refrigerate them cut-side down on paper towels, then bring to room temperature for 20 minutes before filling with eggs and baking.
This dish is best served immediately. Leftover baked eggs in tomatoes can be refrigerated in an airtight container for up to 2 days, but the texture will soften considerably. Reheat gently in a 300°F oven for 8 to 10 minutes.
AI-generated tips from Chef Cecil's culinary database
The tomatoes can be hollowed, seasoned, and drained up to 4 hours ahead. Cover and refrigerate them cut-side down on paper towels, then bring to room temperature for 20 minutes before filling with eggs and baking.
This dish is best served immediately. Leftover baked eggs in tomatoes can be refrigerated in an airtight container for up to 2 days, but the texture will soften considerably. Reheat gently in a 300°F oven for 8 to 10 minutes.
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