Tomato Ring Scrambled Egg for Breakfast
I'm always looking for a breakfast recipes that is out of the ordinary but delicious. This tomato rings scrambled eggs seems to be just the ticket. As one of my dinner guests said: "I can't believe that anything this different can be so good."
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- 3 large tomatoes sliced into large slices
- 2 large eggs
- 2 tablespoons fresh parsley
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 tablespoon all purpose flour
- 1 tablespoon chopped parsley for garnish
- 2 tablespoons unsalted butter for frying
Using a round object to knife, remove the pulp or flesh from the tomato rings and place them into a bowl.
Add in the parsley, eggs, salt, pepper, garlic, and flour. Whisk until well combined.
Add the butter to a pan over medium heat. Put the tomato rings in and scoop some of the mixture into each ring. They should be to the top of the ring.
Place a lid over the pan and allow the eggs to set.
Flip over and add a generous amount of mozzarella cheese over the top. Place the lid back on and cook until the cheese sets.
Plate, garnish with parsley, and enjoy.
Servings 1
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 10.5g17%
- Saturated Fat 3.8g19%
- Trans Fat 0.01g
- Cholesterol 275mg92%
- Sodium 190mg8%
- Potassium 310mg9%
- Total Carbohydrate 4.5g2%
- Dietary Fiber 1.2g5%
- Protein 9.2g19%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
I use beef steak tomatoes but use the tomatoes of your choice. Make sure they are fairly large, however.
As always, adjust the seasoning according to your liking.
