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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