This is a Great dish to do for a crowd of 2 or 20. Many people over cooked baked eggs and they come out tough. There are two ways to remedy this. Both methods are shown below. Try both choose the one that works for you. We have not done either of these in a convection oven. If you use the fan your times/temperatures will be different. These are a wonderful first course or even for a main course at lunch drizzled with a bit of balsamic reduction.
Preheat oven to 425F/218C/Gas 7
4 large Beefsteak (Beef) Tomatoes
Salt and pepper
8 large leaves of basil (4 minced and 4 of the best saved for garnish)
Olive oil to drizzle
4 slices of fresh mozzarella or shredded swiss (optional)
Slice 1/3 of the bottom off of each tomato, scoop out the ribs and seeds, place upside down on paper towels to drain. Place into a baking dish. Season the insides of the tomatoes with salt and pepper. Divide the minced basil evenly between the tomatoes. Break one egg into each tomato cup. Place the sliced “cap” back onto the tomato. Drizzle with olive oil. Place tomatoes into oven and bake for 10 minutes. Remove tops and add cheese if desired. Bake for 5-7 minutes more. The eggs should still shake slightly to have a soft/runny yolk. If topped with cheese it will be brown and bubbly.
Preheat oven to 375F/190C/Gas 5
For this you will need two baking dishes, one that is a bit larger and can be used stove top. On the stove top pour 1/4 inch/6mm of water to a simmer. Place the tomatoes without the caps on in either a baking dish or into ramekins. Place the container with eggs into the simmering water and let them cook until you can see the eggs just beginning to set on the bottom of the tomatoes (2 minutes). Carefully place the bain marie (water bath) in the preheated oven.without the caps on. Let bake for 6-7 minutes. The eggs should be set with just a slight wiggle to them let cool in or out of the water off the heat for 5 minutes. *
*this is a much gentler method of cooking and you will end up with a more tender egg.
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