Tomatoes Stuffed with Scrambled Eggs and Smoked Salmon
Indulge in the elegance of *Tomatoes Stuffed with Scrambled Eggs and Smoked Salmon*, a visually stunning dish brimming with rich flavors and wholesome ingredients. Perfect for a luxurious brunch or a light dinner, this recipe combines juicy oven-baked tomatoes with creamy scrambled eggs infused with the smoky, savory essence of salmon. Enhanced by a hint of fresh chives and a touch of heavy cream, this delightful creation offers a delicate balance of textures and flavors. With just 30 minutes from start to finish, this easy-to-make recipe is ideal for impressing guests or treating yourself to gourmet simplicity. Serve these stuffed tomatoes warm for an eye-catching meal that’s as delicious as it is nutritious.
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Recipe Information
Ingredients
- 4 pieces Large tomatoes
- 100 grams Smoked salmon
- 4 pieces Eggs
- 2 tablespoons Heavy cream
- 1 tablespoon Butter
- 2 tablespoons Fresh chives
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the tomatoes and use a spoon to scoop out the seeds and pulp, creating a hollow cavity. Set the tomatoes and their tops aside.
Pat the inside of the tomatoes dry with a paper towel and sprinkle with a pinch of salt. Turn them upside down on a paper towel to drain while preparing the filling.
In a mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined.
Heat a non-stick skillet over medium-low heat and melt the butter.
Pour the egg mixture into the skillet and cook, stirring gently with a spatula, until the eggs are just set but still creamy, about 3-5 minutes. Remove from heat immediately.
Chop the smoked salmon into small pieces and fold it gently into the scrambled eggs.
Place the hollowed tomatoes upright in a baking dish. Spoon the scrambled egg and smoked salmon mixture into each tomato, filling them to the top.
Place the tops of the tomatoes next to them in the baking dish for presentation later (optional).
Bake the stuffed tomatoes in the preheated oven for 10 minutes, or until the tomatoes are soft but still hold their shape.
Remove the dish from the oven and sprinkle the stuffed tomatoes with freshly chopped chives for garnish.
Serve warm and enjoy your Tomatoes Stuffed with Scrambled Eggs and Smoked Salmon!
Nutrition Facts
Calories |
199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 635 mg | 28% | |
| Total Carbohydrate | 7.5 g | 3% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 4.9 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 602 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
