I almost never eat eggs for breakfast. I mean, I love eggs. They are pretty much my go-to food on those days when I don’t know what I want to eat for dinner and when I don’t want to cook. My egg form of choice is usually an omelet. Add a little salsa, a little spinach, a little cheese and ten minutes later…viola! However, time to mix things up and today I made my eggs Provence-style for breakfast. But what does that mean?
I had a hard time finding something that was truly a Provencal breakfast. Using the flavors of the region, I created my own sort of broiled-egg-in-a-cup dish. Provencal tomatoes are sort of a thing…seasoned with a mix of herbs and breadcrumbs, drizzled with olive oil and baked, the dish represents the simple, fresh flavors that typify southern France. Using that idea, I filled each tomato with an egg, stuck them under the broiler and viola! Breakfast in about 20 minutes. Yummy.
- 2 large, sturdy tomatoes
- 2 eggs
- 3 tsp dijon mustard
- 1 tsp Herbs de Provence, plus more for the top
- 2 tsp breadcrumbs
- olive oil, for drizzling
- Preheat the broiler. Toaster oven, if you have one, works perfectly
- In a small bowl, mix together the mustard and herbs.
- Hollow out the tomatoes, making sure to leave enough of a 'wall' to ensure it won't collapse and the egg doesn't fall out. Fill each one with half the mustard mixture.
- Broil the tomatoes about 7 minutes until starting to get soft and about half cooked
- Take the tomatoes out of the oven. Crack one egg into each tomato. Sprinkle with breadcrumbs and more herbs. Drizzle with olive oil.
- Broil the eggs until cooked through and not so jiggly, about 10 minutes.