Egg Houses

This is a great breakfast of light supper option.  I would suggest cooking them at least 30 minutes instead of the 25 min. that Sarah recommends. I also made one of Sarah's fruit smoothies. I will post a recipe for that later when I remember to take a picture.  This comes from Sarah Fragoso's book, Everyday Paleo




Printable Version:
https://sites.google.com/site/whatscookingsherry/egg-houses
Ingredients:
4 large tomatoes
4 eggs
2-3 strips bacon, crumbled
black pepper to taste
diced chives
I also salted the inside of the tomato after I cut out the insides. Sea salt is acceptable in Paleo cooking.
1. Preheat oven to 425 degrees F.
2. Cut off just the top of the tomatoes and gently scoop out the insides. I used a grapefruit spoon.
3. Crack one egg in each tomato cup and bake for 25 minutes.
4. While the tomatoes and eggs are baking, cook the bacon. I had some diced pancetta left-over.
5. After the egg houses are ready, crumble the cooked bacon on top. Next, top with chopped chives

Ingredients:
4 large tomatoes                                                        
4 eggs
2-3 strips bacon, crumbled                                        
black pepper to taste
diced chives
I also salted the inside of the tomato after I cut out the insides. Sea salt is acceptable in Paleo cooking.
1. Preheat oven to 425 degrees F.
2. Cut off just the top of the tomatoes and gently scoop out the insides.  I used a grapefruit spoon.
3. Crack one egg in each tomato cup and bake for 25 minutes.
4. While the tomatoes and eggs are baking, cook the bacon. I had some diced pancetta left-over.
5. After the egg houses are ready, crumble the cooked bacon on top. Next, top with chopped chives.