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Stuffed breakfast tomatoes

I get nostalgic when I think of tomatoes being stuffed with any sort of anything. My mother often made stuffed tomatoes for me growing up. Her stuffings ranged from meat to cottage cheese to many different types of salads. Sometimes I wish I could be a kid again for the sole purpose of eating all of my mom's wonderful creations.

One thing my mother never did was use breakfast foods as a stuffing for tomatoes. At least not that I remember. So I thought I would give it a try myself!

I have to preface this recipe by saying that it is so incredibly light and healthy, yet insanely tasty. My husband bit into thinking it would not be the most flavorful thing he's ever tasted, but he was pleasantly surprised.

Preheat your oven to 350 degrees F.

Hollow out 2 large, ripe tomatoes. Do this by cutting a large circle into the top of the tomato and removing the core. With a spoon or a knife (I used both), carefully scoop out the ribs and seeds. Leave the walls of the tomato intact as best you can.

In a small bowl, combine:

1/2 teaspoon salt

1/2 teaspoon pepper

1 tablespoon fresh parsley, finely chopped

With your finger, rub half of the mixture onto the inside of one tomato, covering the inner walls as thoroughly as possible. Rub the other half of the mixture onto the inside of the other tomato. Set the tomatoes aside.

In a skillet, heat 1 tablespoon of olive oil over medium heat.


3 green onions, white and light green parts only, sliced

2 cloves garlic, minced

Cook until soft, about 5 minutes.

Divide the green onion mixture in half and place into the bottoms of the 2 hollowed-out tomatoes.

Top that with a layer of finely chopped fresh spinach. I used approximately 1/4 cup between the two.

And top the spinach with a layer of shredded Parmesan cheese. Squish as much cheese in as you can, keeping in mind you need enough room for 1 egg. You'd be surprised how much you can fit into a tomato.

Carefully crack an egg into each tomato. If you want to make sure you don't break the yolk, crack it into a bowl first and then pour it in.

Place the tomatoes onto a greased baking sheet and bake in the preheated oven for 25-30 minutes, or until the egg is cooked through.

Sprinkle the finished product with Parmesan cheese and fresh parsley and eat immediately!

Mom, I'm making these for you the next time I see you!

Stuffed Breakfast Tomatoes

I LOVE stuffing my breakfast into the shell of a delicious tomato!

Serves: 2

Total time: 45 min

Stuffed Breakfast Tomatoes


  • 2 large ripe tomatoes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon olive oil
  • 3 green onions, sliced
  • 2 cloves garlic, minced
  • 1/4 cup fresh spinach, chopped
  • 1/4 cup shredded Parmesan cheese
  • 2 eggs
  • Shredded Parmesan, salt & pepper and fresh parsley for topping
  1. Preheat oven to 350 degrees F. Cut a large circle into the top of each tomato. Remove core, stems and seeds, leaving the wall of the tomato intact. In a small bowl, combine the salt, pepper and 1 tablespoon of parsley. Rub half of the mixture onto the inside wall of one tomato and the other half onto the inside wall of the other tomato.
  2. In a skillet, heat the olive oil over medium heat. Add the green onions and garlic and cook until soft, about 5 minutes. Divide the mixture in half and place into the bottoms of the tomatoes. Divide spinach in half and place over top of the onion-garlic mixture. Divide the Parmesan cheese in half and place over the spinach. Crack a raw egg into each tomato as the top layer.
  3. Place tomatoes on a greased baking sheet and place in the preheated oven. Bake for 25-30 minutes, or until egg is cooked through. Top with shredded Parmesan and fresh parsley and serve immediately.




Pull-apart cheesy onion bread

This is Week #15 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.

I'm not gonna lie. This challenge has been, well, challenging at times. (What did I expect, right?) Not only have I have stretched myself in terms of what I am comfortable creating in the kitchen, but it has also been challenging because of the weekly deadlines. I committed to posting a new recipe from this cookbook every Wednesday and I will absolutely fulfill that committment. Some weeks, though, life makes it a little more difficult to get that task accomplished. Especially when I have three other things I just have to make. This past week was one of those weeks. I hit rock bottom emotionally (goodness, I hope that was rock bottom) while dealing (or not dealing) with my son's upcoming surgery. I have been a bit of a mess, to put it delicately. I have made some positive changes since that point and I hope that things only get better from here.

So, strangely, this bread has special meaning. I put it together while my lowest low point was brewing inside of me. I'd like to think that its comfort (the smell, the taste) helped me to turn things around. Don't underestimate the power of food!

This is the most unique and tasty bread I have ever made. When it was finished, I saw it as a delicious work of art!

Assuming you are going to want to get started right away, preheat your oven to 425 degrees F. Butter a metal loaf pan (9x4ish).

In a large skillet, melt 1/2 stick of butter, while reserving 2 tablespoons for later.

Add to the skillet:

1 large onion, chopped

Cook over moderate heat, stirring occasionally, until it is softened, about 8 minutes.

Stir in:

1 tablespoon poppy seeds

Salt & pepper, to taste

Scrape the onion mixture onto a plate and refrigerate for 5 minutes, or until it is slightly cooled.

Place the mixture into a bowl and stir in:

3 oz. (1 cup) Gruyere cheese, coarsely shredded

Set aside.

In a food processor, pulse the following ingredients until combined:

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

Add 1 stick of cubed butter to the combined mixture.

Pulse until the butter cubes are the size of small peas.


1 cup buttermilk

Pulse 5 or 6 times, or just until a soft dough forms.

Turn the dough out onto a well-floured work surface and knead 2 or 3 times. Pat or roll the dough into a 2x24-inch rectangle. Spread the onion mixture on top of the bread.

Cut the dough crosswise into 10 equal pieces.

Stack 9 pieces onion side up and the tenth piece onion side down. This is where I started feeling like I was back in my college sculpture class, praying my creation would hold together.

Carefully, very very carefully, lay the stack in the prepared loaf pan and brush the top with the 2 tablespoons of reserved butter.

Bake in the preheated oven for about 30 minutes, or until it is golden and risen. Let the bread cool for at least 15 minutes before unmolding and serving. 

Thank you, cheesy onion bread, for providing a bit of comfort to this sad and weary mama. Here's to a better week ahead.. 

Click here for a printable recipe!


Cookbook winner giveaway announced! chose comment number 17 as the winner of our giveaway, so congratulations, Megan! Please send me your mailing address and I will get a copy of Everyday Food: Great Food Fast by Martha Stewart Living Magazine in the mail to you (use the Contact button on the top bar)!

Thank you so much to all who entered! Another cookbook giveaway coming soon!


Beef mushroom avocado tacos

Excluding last year (due to my being on bedrest), my husband and I have thrown a Cinco de Mayo party at our house every spring. We plan to resume our tradition this year. Want to come over for a CdM fiesta?

Cinco de Mayo happens during the most perfect time of the year, in my opinion. Spring has officially sprung by then (most years) here in Minnesota, and everyone is in the mood for margaritas, Mexican food and mingling. Is there anything better than those three things put together? Add to it JUST SURVIVED TERRIBLE, HIDEOUS WINTER and it's a glorious scenario!

To get into the Mexican-springtime-celebrating spirit, I donned my sombrero and put together this delicious taco recipe that I adapted from a friend's recipe. It's a unique version of the standard taco and my husband and I found it to be delightful. Sadly, we did not simultaneously consume margaritas. What were we thinking?

Heat 2 tablespoons of olive oil in a skillet over medium heat.


1 pound ground beef (we used venison)

1/2 of an onion, chopped (reserve the other 1/2 for later)

3 jalapeno peppers, minced (deseed and/or use fewer peppers for a less spicy result)

Salt and pepper, to taste

Cook over medium heat until the meat is browned and the onion is softened, about 10 minutes.

Transfer the mixture to a bowl, reserving the skillet.

In a separate bowl, combine:

Remaining 1/2 onion, chopped

2 avocados, cubed

1/4 cup fresh lime juice

Salt and pepper, to taste

Taste. Mmmmm.

In the reserved skillet, heat 1 tablespoon of olive oil over medium heat.


8 oz. fresh mushrooms, sliced

2 cloves garlic, minced

Salt and pepper, to taste

Cook until lightly browned, about 8 minutes.

Stir into the beef mixture and cover to keep warm.

Wipe out the skillet. Over medium heat, toast 8 tortillas, one at a time, for 1 minute on each side.

Stuff the tortillas with equal amounts of the beef-avocado-mushroom mixture. Serve immediately to hungry person(s)!

Or just come on over to our house on May 5th!

Click here for a printable recipe!


Creamy green chile and avocado sauce

This is Week #14 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food & Wine Annual Cookbook 2010.

I need to make more sauces, I've decided. I've fallen madly in love with pesto over the past year, and I've prepared a few delicious sauces to accompany pork. I want to explore more, though. Sauces, like salsas, are incredibly versatile. I love being creative and combining two foods that don't sound like they would taste good together, but actually do.

My husband and I made this green chile-avocado sauce and served it with chicken a few nights ago. It was a great match! Very fresh, flavorful and pretty. When I make it again I'll add more spice, but that's my own issue. In my opinion, everything should have more spice.

Thread onto four skewers:

1 firm Hass avocado, quartered, pitted and skin left on for grilling; peel before processing

1 small onion, quartered

2 tomatillos, husked, cored and halved

4 garlic cloves, peeled

1 jalapeno pepper, stemmed, seeded and quartered (next time I'll use 2-3)

1 poblano chile, stemmed, seeded and quartered

Brush with olive oil and grill over high heat, turning occasionally, until the vegetables are charred in spots, about 15 minutes. Let cool slightly.

Remove ingredients from skewers and transfer to a food processor. Don't forget to remove the peels from the avocados!


1/4 cup cilantro leaves

1/4 cup water

2 tablespoons fresh lime juice

Process until smooth and season with salt.

Serve with grilled chicken. Refrigerate in airtight container for up to 2 days. Delish! Grilling season is finally here!

Click here for a printable recipe!