Baked Eggs in Tomatoes with Easy Blender Hollandaise Sauce is a scrumptious, colorful, vegetarian alternative to eggs benedict, and is perfect for a special breakfast or brunch!

This recipe for Baked Eggs in Tomatoes came from good friend and fabulous cook Lou Raders. She created it when she was hosting a baby shower for her stepdaughter, and many of the guests were vegetarian (so no Canadian bacon, a traditional eggs benedict ingredient). She served the baked tomatoes on toasted English muffins, all lined up on a large platter, with Hollandaise sauce poured over all. They were impressive, beautiful and delicious!

In fact, these eggs were such a big hit, Lou couldn’t wait to share them with me and Robert. She even prepared them (including hollandaise sauce) for us in our airstream trailer – that’s how easy they are to put together. So pretty, so full of flavor – they look nice on the plate even without the sauce!

Blue bowl filled with Baked Egg in Tomato

Speaking of the sauce . . . okay, who doesn’t love, love Hollandaise sauce? So tangy, so lemony, so buttery – so yummy! And it pairs perfectly with both the eggs and tomatoes in this dish.

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Light blue cups filled with Baked Eggs in Tomatoes with Easy Blender Hollandaise Sauce

Baked Eggs in Tomatoes with Easy Blender Hollandaise Sauce

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Impressive and easy to prepare, Baked Eggs in Tomatoes with Easy Blender Hollandaise Sauce is a delicious, vegetarian breakfast or brunch dish.

  • Yield: 4 to 6 servings 1x
  • Diet: Vegetarian


  • 6 large tomatoes
  • Kosher salt
  • Fresh ground pepper
  • Blender Hollandaise Sauce
  • Extra virgin olive oil
  • 6 large eggs, see Note
  • chopped Italian (flat leaf) parsley, chives or dill for garnish
  • 3 English muffins, split and toasted (optional)


  1. Preheat oven to 400 degrees. Line a rimmed baking sheet (large enough to comfortably hold the tomatoes in one layer) with parchment paper.
  2. Cut the tops off the tomatoes. Remove the core and seeds (I use a grapefruit spoon). Place tomatoes upside down on paper towels to drain while you prepare the Blender Hollandaise Sauce.
  3. Place tomatoes cut side up on prepared baking sheet. Spray or brush with olive oil. Bake for 10 to 12 minutes, or until hot.
  4. Remove from oven; pour off any moisture that may have accumulated in the tomatoes. Sprinkle with salt and pepper.
  5. Carefully put an egg inside each tomato. (Note: you can also beat the eggs first, then spoon them into the tomatoes.) Place back in oven and bake until desired doneness – around 10 minutes for runny yolks, or 14 minutes for fully cooked.
  6. Place each cooked tomato on a small dinner plate, in a ramekin or in a small bowl. (Option: place tomatoes on toasted English muffin halves.) Can also place all the tomatoes together on a serving platter.
  7. Spoon Hollandaise Sauce over the top. Sprinkle with chopped parsley, chives or dill. Pass extra sauce on the side. Serve immediately.


Note on large eggs: the best size of eggs to use in this recipe depends on the size of your tomatoes. A softball size tomato will hold a large egg; for smaller tomatoes (like those on the vine), I recommend using medium size eggs.

Make ahead: Hollandaise Sauce can be made up to 2 days ahead, cooled, covered and refrigerated, or frozen for up to 1 month. See rewarming instructions in sauce recipe Notes.

  • Author: (By Lee Clayton Roper)
  • Category: breakfast, brunch, vegetarian, gluuten free, easy entertaining
  • Method: baking, blending
  • Cuisine: French

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Light blue cups filled with Baked Eggs in Tomatoes with Easy Blender Hollandaise Sauce

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About the author

Hi, I'm Lee.

I am inspired by my mother, Sally’s, love of cooking and entertaining to gather friends and family together over great meals and conversation. In fact, I held my first dinner party at the age of 16. Throughout the years, I’ve provided recipes, menu advice and cooking tips to friends seeking uncomplicated and delicious ideas for home entertaining.

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