Scrambled Egg Salad in Garden Tomato Petals
Submitted by: dnoel1724467
A scrambled egg mixture is served inside a tomato cut into wedges, and drizzled with tomato-mayonnaise dressing.
Ingredients
- 4 garden-fresh, medium tomatoes
- 1/2 cup real mayonnaise
- 1/2 tsp freshly squeezed lemon juice
- 1/8 tsp salt
- 1 Tbsp chopped celery
- 1 Tbsp chopped onion
- 3 Tbsp butter
- 4 eggs, just slightly beaten
- Minced chives and finely shredded Monterey Jack cheese for garnish
- Buttered toast points (optional)
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Method
Wash and core tomatoes. Scoop out a hefty tablespoon of pulp from center of each tomato and puree the pulp together with mayonnaise, lemon juice and salt. Heat a medium skillet and melt butter. Add celery and onion to pan and saute together for 5 minutes, or until just softened. Add eggs and scramble the eggs over low to medium heat just until firm and set. Add salt, pepper and herbs as desired to your taste. Cut tomatoes part way down into 5 sections or wedges, leaving attached at the bottom. Separate tomatoes slightly (creating a petal-style "cup".) Place tomato cups on individual plates and fill center of each with hot eggs. Top with mayonnaise mixture, garnish with minced chives and cheese; serve immediately with buttered toast points, if desired.
Notes: An elegant brunch recipe of scrambled eggs sauteed with seasoned onion and celery, served in a garden tomato, cut petal-style.
Number of Servings: 4
Submitted by: dnoel1724467 ( See all of dnoel1724467 Recipes )
