Egg in a Tomato Cup

I say Egg because I made only one.  It was for me and it was goooood.  I've been trying to eat a little healthier after all the indulging over the holidays.  To eat healthy doesn't mean you have to sacrifice flavor.  I will make this again, for breakfast, lunch and maybe a light dinner, with 2 eggs and perhaps a salad.  My 5 year old, who is a tomato freak and loves all eggs, was drooling while I ate this.  Too bad I only made one!
I'm sure you could use any cheese you like, but I just happened to have goat cheese and fresh basil.  A match made in delicous heaven.  When baking, keep an eye on the eggs.  I pulled my egg out twice to check it.  I like a solid white and a semi soft yolk.  I used 375F for about 25 minutes but I'm sure you could bump up the temp to 400F for less time.
P.S. Happy 2012!!!

Egg in a Tomato Cup

Serves 1

1 Egg

1 Tomato

1 tbsp soft goat cheese

Fresh Basil (1/4 tsp dried will do in a pinch)

Salt and Pepper

Preheat the oven to 375F (or 400F - whatever your preference).  Slice the top of the tomato and scoop out all of the seeds.  Place the tomato in a lightly greased muffin tin, if it doesn't fit, use a ramakin.  Season the tomato with a little salt and pepper and place fresh basil chiffonade (amount up to you) and half of the goat cheese in the bottom of the tomato.  Crack the egg carefully into the tomato.  Season the top with a little salt and pepper.  Place in the oven for 20-25 minutes, pulling the tomato out 5 minutes before it's done to sprinkle the rest of the goat cheese on top.  Put the tomato back in for the last 5 minutes to soften the cheese.