"A Breakfast to Remember"
Recipe of the Month
Slumbering Volcanoes
by Pond Mountain Lodge & Resort, Eureka
Springs, Arkansas
Ingredients
- 4 large tomatoes
- 4 canned artichoke hearts
- 4 eggs
- 4 Tablespoons Parmesan cheese
- 4 Tablespoons breadcrumbs seasoned with:
- 1 teaspoon dill
- 1/2 teaspoon garlic
- 1/2 teaspoon onion powder
Preheat oven to 350 degrees. Carefully scoop out insides of
tomatoes and drain juices from the shells. Place tomatoes, hole side
up, in baking dish and put in oven for 8 to 10 minutes.
Mix together Parmesan, breadcrumbs, dill, garlic, and onion powder.
Remove tomato shells from oven. Into the center of each put one whole
or 1/2 artichoke heart. Break one large egg over each artichoke heart
and then sprinkle with 2 tablespoons of Parmesan and seasoned
breadcrumb mix.
Place "volcanoes" back into oven and bake for approximately 20
minutes. (Time depends on how you prefer eggs cooked... if you want
hard yolks, bake for 1/2 hour.) Serve hot with side condiments of sour
cream, chopped chives, green chili salsa, or others of your
imagination!
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