Baked tomatoes with eggs from Simplicity from a Monastery Kitchen: A Complete Menu Cookbook for All Occasions (page 99) by Brother Victor Antoine D'Avial-Latourrette

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Notes about this recipe

  • mjes on May 05, 2018

    My Mother used to make baked tomatoes if the garden was plentiful. Truthfully, I preferred her choice herbs which was much more random because I grew the herbs. (Note I am not a good gardener.) But I loved turning them into a main dish with the addition of egg and cheese. I chose bucheron for my cheese which I thought went well with the tomatoes.

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