Oeufs Caroline
A lovely breakfast or lunch dish, inspired by Agatha Christie’s Three Little Pigs
Ingredients
Scale
- 1 tomato
- 1 egg
- 1 slice of bread (I used a potato and rosemary bread)
- 1 tbsp Creme Fraiche
- Chives or other herbs to garnish
- Butter, Salt Pepper
Instructions
- Cut the top off the tomato and scoop out the insides with a spoon.
- Sprinkle the inside of the tomato with salt and turn upside down. This will help to drain a lot of the tomato juice. Otherwise, your eggs will be very watery. Leave for 1/2 -1 hour.
- Heat your oven to 180C.
- Crack the egg and separate. I found it easier to put the yolk into the tomato first and then top up with the white. Don’t overfill. You need some room to add the creme fraiche.
- Butter your bread and place the tomato on top of it.
- Place your egg-filled tomato and bread into the oven and cook for approximately 15 minutes for a soft egg and 25 minutes for a harder egg. Check this as cooking time will depend on the size of your tomato.
- After 15-25 minutes add the creme fraiche to the egg, turn off the oven and turn on the grill. Grill for an additional 5 minutes.
- Remove from the oven and garnish with herbs, salt and pepper.
Notes
I wanted to keep mine vegetarian but you could add a rasher or two of bacon when you place the tomatoes under the grill.