Breakfast

Eggs in a Tomato

Ingredients:

1 large (15 mL) tomato
Salt and Pepper, to taste
2 eggs
1/4 tsp (1 mL) Italian seasoning

Instructions:

Cut off a thick slice, about 1/2-inch (1 cm), at the stem end of the tomato; set slice aside. Scoop out seeds and center pulp. Season with salt and pepper. Place tomato upside down on a paper towel to drain for about 5 minutes. Place tomato upright in a small microwave-safe bowl. Break eggs into tomato. Pierce egg yolks with a fork. Sprinkle with Italian seasoning and place top slice over tomato. Microwave on Medium-High (70%) for 3 minutes and 45 seconds or until egg is almost cooked. Let stand 2 minutes.

Makes 1 serving.

Tip: Always use microwave-safe cookware in your microwave oven. Glass, ceramic and some plastic cookware are microwave-safe.

Suggestion for Complete Meal: Serve with seven grain toast, a small wedge of cheese and a glass of pink grapefruit juice.

Preparation: 2 minutes
Cooking: 3 minutes and 45 seconds

Nutrients per serving:

Calories: 170 g
Carbohydrate: 7.5 g
Protein: 13.3 g
Fat: 10.3 g