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!
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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- 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)
- Preheat oven to 400 degrees. Line a rimmed baking sheet (large enough to comfortably hold the tomatoes in one layer) with parchment paper.
- 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.
- Place tomatoes cut side up on prepared baking sheet. Spray or brush with olive oil. Bake for 10 to 12 minutes, or until hot.
- Remove from oven; pour off any moisture that may have accumulated in the tomatoes. Sprinkle with salt and pepper.
- 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.
- 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.
- 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.
- Category: breakfast, brunch, vegetarian, gluuten free, easy entertaining
- Method: baking, blending
- Cuisine: French