The B(e)LT: Bacon-, Egg-, and Lettuce-Stuffed Tomato
Aug 09, 2012 08:08PM
● By Anonymous
1/2 cup extra-virgin olive oil
5 large romaine lettuce leaves
2 large garlic cloves
1/4 cup loosely packed fresh flat-leaf parsley leaves
1/2 teaspoon salt
3/8 teaspoon black pepper
1/2 cup Parmesan cheese plus additional for serving
4 large tomatoes
4 large eggs
3 slices bacon, chopped
Strip romaine leaves from stems, reserving both separately, then tear leaves into roughly 2-inch pieces. Add the garlic to the food processor to chop, and then add the lettuce leaves, parsley, salt, and pepper. As the food processor is running, slowly add the oil and blend until incorporated.
Preheat the oven to 400 degrees. Fry the bacon in a small skillet, and then remove it to a paper towel to drain.
Cut off the top of a large tomato. Gently scrape out the insides with a knife or spoon and discard them. Slice a very small amount off the bottom so the tomato stands flat on a baking sheet.
Crack one egg into each tomato and season it with salt and pepper. Bake for 18 to 20 minutes, or until the whites are set. Set the oven to broil, and top the eggs with chopped bacon and Parmesan cheese. Broil the tomatoes until the tops are slightly browned. Remove from oven, top with pesto, and serve.