Great breakfasts: Baked tomatoes with parmesan cheese, scrambled eggs, toast.

by White on Rice Couple on July 22, 2012

Quiet mornings only last for a short while, but when the moment has arrived, we love making the most of the time that we have. Making breakfast and having a great meal to start the day is essential for us. This time allows us to slowly wake up together, make a meal and talk about how to plan our day. And adding some great coffee with the conversation can’t go wrong!

Over the last few weeks, breakfast always had a platter of fresh slices of tomatoes, olive oil, fresh basil and some sea salt. It hard to ever get tired of this simple dish, but sometimes we’re craving tomatoes in a different form. Without compromising on the quality of a fresh garden tomato, the idea of a simple baked tomato for breakfast sounded wonderful.

With our onslaught of tomatoes lately, we asked you all to share some of your favorite tomato recipes with us. Thank you all for the amazing, delicious responses. Now we can eat tomatoes for breakfast, lunch and dinner with all your input.

We read over the list of recipes that you all shared and how convenient it was to find a link from Erina of Shut Up and Cook for baked tomatoes! This was just the push we needed to get our new breakfast agenda going with a different take on tomatoes. Her simple baked tomato recipe with pecorino , but with only parmigiano reggiano on hand, this worked just as wonderful.  (Thanks Erina!)

Baked tomatoes have such a wonderful juicy, sweet soft texture and when the cheese crisps on top with fragrant herbs, it’s a meal in itself.  Adding a nice serving of scrambled egg, crisp toast and great coffee takes this breakfast to a whole new and satisfying level.

This is what you call a great breakfast. Baked tomatoes and scrambled eggs are to die for.

Adding to the excitement for us on this morning, we baked up some of our favorite purple cherokee heirloom tomatoes. Since our obsession with heirloom tomatoes started, these purple Cherokees have always been at the top of our list. Though they still need care and attention from diseases and pests, they fruit well and produce gorgeous, sweet and silky fruit.

A few days ago we made Cherry tomato pizza, today was baked purple Cherokee tomatoes and tomorrow will be something new again! Thanks for your ideas and for keeping us busy with cooking up tomatoes. And let us know of any favorite breakfast recipes that you have!

hugs,

diane

More of our tomato recipes here.

Cut tomatoes in half & sprinkle with salt, pepper to taste

Generous topping of parmesan cheese, fresh thyme

ready for the oven

hot, warm and delicious

Baked Tomatoes with Parmesan Cheese & Fresh Herbs

Yield: Serves 2

Total Time: 20 min

Cooking time will vary depending on the size and firmness of your tomatoes. Keep checking the oven to determine how softly cooked you want your tomatoes and how crisp your want your cheese to be. Enjoy these as a side dish with scrambled eggs or grilled dishes.

Ingredients:

  • 2 medium ripe tomatoes
  • 1/4 cup of freshly grated parmesan cheese
  • 2 tablespoons of fresh thyme or herbs
  • salt and pepper to taste

Directions:

  1. Pre-Heat oven to 450. Cut tomatoes in half, place cut side up.
  2. Sprinkle with salt and pepper to taste. Add grated parmesan cheese on top to cover the whole tomato. Then sprinkle fresh chopped herbs or sprigs on top of cheese.
  3. Bake tomatoes for about 10-15 minutes or until cheese has melted and/or when tomatoes are cooked to your preferred texture. We prefer our baked tomatoes rather soft, spreadable over bread.
Recipe Source: WhiteOnRiceCouple.com.

Hello! All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you. And remember in making the recipes, if using table salt instead of kosher or sea salt, make sure you reduce the salt amount.


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{ 33 comments… read them below or add one }

1 Averie @ Averie Cooks July 22, 2012 at 4:37 pm

You should open a bed and breakfast and put this on the menu – I’d be your first guest. The breakfasts around here are no where near as pretty as yours, that’s for sure!

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2 Diane, A Broad July 22, 2012 at 5:28 pm

Those are some lovely tomatoes! I love that the seeds and pulp are so completely green against the rosy tomato flesh.

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3 Abigail (Mamatouille) July 22, 2012 at 9:48 pm

That’s almost a full English breakfast, which I love having when we visit my husband’s family in the UK. You just need to add some baked beans, fried mushrooms, and black pudding. It’s making my mouth water just thinking of it! And I do like your addition of cheese on top of baked tomatoes–I usually just use olive oil, salt, and herbs. It’s night but I’m craving breakfast now, and it’s all your fault. :)

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4 White on Rice Couple July 24, 2012 at 8:22 am

Abigail- oooh, fried mushrooms and baked beans sound wonderful. Never had black pudding before.

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5 Aggie July 23, 2012 at 4:35 am

Those tomatoes are beauties!! I’m craving this for breakfast right now.

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6 Kalyn July 23, 2012 at 6:36 am

Sounds like a wonderful breakfast to me!

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7 Brian @ A Thought For Food July 23, 2012 at 7:36 am

Now THIS is a fabulous way to use those tomatoes you have (I’m sure you’re finding lots of creative ways to cook with them). Love baked tomatoes with eggs!

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8 JulieD July 23, 2012 at 7:42 am

Simply gorgeous! I want this for breakfast now!

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9 brandi July 23, 2012 at 7:43 am

Cherokee purples are my absolute favorite – they’re 1/3 of our tomato section this year, and we JUST pulled the first one off last night. I can’t wait to make these once we have a few more.

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10 White on Rice Couple July 23, 2012 at 7:55 am

Brandi- congrats on your first one! wishing you many more cherokee purples to come.

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11 TheKitchenWitch July 23, 2012 at 8:05 am

I wait for summer tomatoes all year long and when the going gets good, I almost make myself sick, I eat so many of them. I can’t wait to try them this way!

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12 Karen Milling July 23, 2012 at 8:15 am

It’s possible that I now need to raid the community garden and have breakfast for lunch….

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13 White on Rice Couple July 24, 2012 at 8:21 am

Karen- Hi Karen! If you were closer you know we’d drop off a box of tomatoes for you. xoxo Hope your Summer is going well.

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14 Colette July 23, 2012 at 8:15 am

Tomatoes are amazing w eggs.

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15 celine July 23, 2012 at 8:29 am

Lovely idea for a perfect Summer supper with a green salad and homemade peach ice tea! We eat free-range fresh farm eggs once or twice per week….so this recipe will be perfect may use mozarella instead of Parmesan cheese or may be both! Greetings from So-cal !

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16 carrian July 23, 2012 at 8:29 am

This looks so good! I’m a huge fan of starting the day off right with a fantastic breakfast. I cannot survive without breakfast!

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17 SMITH BITES July 23, 2012 at 8:33 am

waking up slowly together, coffee, harvesting fresh tomatoes from the garden, whipping up eggs, toast . . . absolutely our kind of morning . . . THESE are the moments that define wealth – how very rich our lives are . . . beautiful

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18 MikeVFMK July 23, 2012 at 8:33 am

A great breakfast idea, indeed. And we usually have an abundance of tomatoes and I always try to find new ways to use them. This is definitely on the list too. So pretty as well. Thanks!

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19 Marian (Sweetopia) July 23, 2012 at 9:03 am

Another beautiful post and mouth-watering recipe! Off to pin it onto my ‘to try’ board!

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20 thyme (Sarah) July 23, 2012 at 9:49 am

Looks delicious and so beautiful. The version we made had eggs and mushrooms poured right into the tomato and then covered with cheese and baked. Now I am trying out all different versions of ‘stuffed’ tomatoes. Good luck in New Hampshire…it is one of my favorite places to be.

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21 A Canadian Foodie July 23, 2012 at 9:53 am

Heirloom tomatoes are my favourite food – I could look at photos like this and enjoy them as much as eating them – looks like the purple cherokee… yum…
:)
V

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22 Heather July 23, 2012 at 10:46 am

I love making these oven dried tomatoes once summer hits!

http://saltysoul.wordpress.com/2011/04/06/oven-dried-tomatoes/

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23 Shut Up & Cook July 23, 2012 at 11:18 am

Oh my goodness…I am so absolutely flattered to have been able to provide one iota of inspiration to you two fabulous foodies! I’m tempted to frame this blog post!  Or at the very least, send it to my mother… kidding…wait, am I? Thank you!!

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24 White on Rice Couple July 24, 2012 at 8:19 am

Erina- lol, you re so sweet. We all start from the same place, and that’s for the love of food. Thank you! xoxo

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25 Susan in the Boonies July 23, 2012 at 12:15 pm

Looks beautiful AND delicious!

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26 Trish July 24, 2012 at 8:57 am

Nom, nom, nom. These look delish and I love the idea of a quiet breakfast date! (Although my kids get up way too early…we’d have to start breakfast at 5! lol)

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27 Helena / Rico sin Azúcar July 24, 2012 at 11:06 am

Gorgeous photos! This may be a breakfast, but in Spain it’s a whole meal! Delicious and so appetizing!
I’ve just discovered your site wandering around and it’s very nice, congratulations ;-)

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28 White on Rice Couple July 28, 2012 at 9:16 am

Helena- thank you and Welcome!

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29 Andrew | the fatty chalupa July 24, 2012 at 12:27 pm

As much as I love this meal I think I’d end up in a food coma by 10AM if I had this for breakfast!

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30 Zane & Van July 25, 2012 at 3:37 am

There goes a “juicy” reason to start food blogging once again… :)

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31 @StudioCuisine July 27, 2012 at 7:04 am

@whiteonrice I am so in love with this: http://t.co/XdajlSr7

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32 Sandy @ RE July 30, 2012 at 5:38 pm

Can I come to breakfast tomorrow? This looks fabulous! I have so many tomatoes coming on … xo

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33 Vicki Bensinger August 7, 2012 at 5:47 pm

I could eat this for breakfast, lunch or dinner. It’s one of those perfect anytime dishes!

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