Baked stuffed tomatoes

Quail eggs add a gourmet touch to these stuffed tomato starters.

Recipe «Baked stuffed tomatoes» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 12 small vine-ripened tomatoes, tops cut off and reserved, 180g soft goat's cheese, 4 tbsp creme fraiche, 1 extra-large egg, 2 tbsp chopped basil leaves , 12 quail eggs*, Watercress or wild rocket dressed with vinaigrette, to serve .

Ingredients:

• 12 small vine-ripened tomatoes, tops cut off and reserved 
• 180g soft goat's cheese 
• 4 tbsp creme fraiche 
• 1 extra-large egg 
• 2 tbsp chopped basil leaves 
• 12 quail eggs* 
• Watercress or wild rocket dressed with vinaigrette, to serve 

Instructions

1. Use a teaspoon to remove tomato seeds and core. Sit the tomatoes upside down on paper towel for 2 minutes to drain.
2. Preheat oven to 170°C. Mix together cheese, creme fraiche and hen egg. Stir in basil and season with salt and pepper.
3. Divide mixture among tomatoes (use about 1 heaped tablespoon for each one). Place tomatoes in a baking dish so they fit snugly, then break a quail egg onto the top of each tomato. Bake for 15-20 minutes until quail eggs are just set. Place tomato tops on a tray in oven for final 5 minutes. Serve 2 tomatoes per person, top with lids and serve with salad.