Alive and Cooking

Chive Scrambled Egg Stuffed Tomatoes

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4 large truss tomatoes
¼ bunch chives, roughly chopped
4 eggs
80 ml thickened cream
Unsalted butter
Salt and pepper


Cut a small cross into the bottom of each tomato skin. Blanch the tomatoes in boiling water for 10 – 15 seconds, then set aside to cool. Once cooled, peel and scoop out the tomato flesh. This can be discarded or frozen to add to pasta sauce.

Whisk together the eggs, cream, chives, 1 tbsp. butter and a sprinkle of salt and pepper. Into a pan on medium heat, add a good dollop of butter and pour in the eggs. Cook until scrambled.

Spoon the egg mixture into the tomatoes and serve.

Makes 4

Chive Scrambled Egg Stuffed Tomatoes