Summer Egg Nest


Summer Egg Nest
This recipe was originally published in Just Five , a weekly column on the Sauce Magazine blog.

Ingredients

4 beefsteak tomatoes
Salt and freshly ground black pepper to taste
1 cup fresh or frozen corn kernels
4 eggs
2 Tbsp. freshly chopped thyme
1 cup grated fontina or Parmesan cheese, divided into ¼ cups

Preparation

• Preheat the oven to 350 degrees.

• With a serrated knife, slice off the top half inch of each tomato. With a spoon or melon-baller, carefully scoop out the flesh and seeds from the tomato, being careful not to cut through the outer wall of the tomatoes. Discard or save for another use. Place the tomatoes in a baking dish and season with salt and pepper.

• Divide the corn among the tomatoes, filling the empty cavities.

• In a medium-sized bowl, whisk together the eggs and thyme. Season with a small amount of salt and pepper.

• Divide the egg mixture among the tomatoes and top each one with ¼ cup of cheese.

• Bake until the egg mixture is set, about 45 minutes. Let sit for 5 to 10 minutes before serving.