Baked Tomato Egg Boats

Ingredients

• 4 large firm tomatoes
• 4 hard-boiled eggs, chopped
• 1 cup mayonnaise
• 2 tbsp fresh parsley, chopped
• 4 raw eggs
• ½ cup grated cheese
• Fresh parsley sprigs for garnish

Method

1. 1 Cut tomatoes in half horizontally. Scoop out the pulp to create hollow shells.
2. 2 For the cold version: Mix chopped hard-boiled eggs with mayonnaise and parsley. Spoon into tomato halves and chill.
3. 3 For the hot version: Crack a raw egg into each tomato half. Sprinkle with cheese.
4. 4 Bake at 350°F until eggs are set. Garnish with parsley sprigs before serving.