Three-Cheese Baked Eggs in Tomato Cups with Cheddar and Gruyere
Hollowed tomatoes become edible baking vessels for eggs nestled in melted white cheddar and Gruyere, finished with Egyptian roumy cheese. This elegant brunch dish combines the sweetness of roasted tomatoes with rich, creamy eggs and three distinct cheeses. Perfect for a special breakfast or light dinner when you want something impressive yet simple. The tomatoes hold their shape beautifully while the eggs cook to your preferred doneness, creating individual portions that look restaurant-quality.
Ingredients
- 2 large tomatoes, variety of your choice
- 2 large eggs
- ¼ cup white cheddar cheese, gratedsharp cheddar1:1note: Any cheddar variety works
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- ¼ cup Gruyere cheese, grated
- 3 tablespoons Egyptian roumy cheese, finely gratedparmesan cheese1:1note: Use finely grated parmesan as suggested substitute
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- 1 tablespoon thyme, preferably fresh
- salt, to taste(optional)
- pepper, to taste(optional)
Instructions
- 1
Preheat the oven to 425°F
- 2
Slice off the top of each tomato
- 3
Carve around the inside of each tomato and remove the pulp and seeds
- 4
Place the tomatoes in a shallow oven-proof baking dish, leaning against sides if needed to keep upright
- 5
Layer the white cheddar and gruyere cheese at the bottom of each tomato
- 6
Sprinkle fresh thyme leaves over the cheese
- 7
Crack one egg slowly into each tomato cavity to minimize leakage
- 8
Bake for 10 minutes until eggs begin to set
- 9
Remove from oven and sprinkle with roumy cheese
- 10
Return to oven and bake for another 7-10 minutes until eggs are set to your liking
- 11
Remove from oven and let rest for two minutes
- 12
Remove from baking dish, season with salt and pepper, and garnish with fresh thyme
Tips
Choose tomatoes that are firm but ripe so they hold their shape during baking while providing good flavor.
If your tomatoes won't stand upright, slice a small piece off the bottom to create a flat base, or lean them against the baking dish sides.
Crack eggs slowly into the tomato cavities to prevent the whites from spilling over the edges.
Good to Know
Refrigerate for up to 2 days. Best served fresh and warm.
Can hollow tomatoes and grate cheeses up to 1 day ahead. Store separately in refrigerator.
Serve immediately while hot. Provide small spoons for easy eating.
Common Mistakes
Choose firm tomatoes to avoid collapse during baking
Don't rush cracking eggs to prevent whites from overflowing
Let eggs rest before removing to prevent breaking apart
Substitutions
FAQ
Can I use different types of cheese?
Yes, any melting cheese works well. Try mozzarella, fontina, or goat cheese for different flavors.
What if my tomatoes are too small for whole eggs?
Use large beefsteak tomatoes or crack eggs into a bowl first and add gradually to fit the cavity.
How long will these keep in the refrigerator?
Best eaten fresh, but leftovers keep for 2 days refrigerated. Reheat gently in oven.