I have had many comments on my egg white and tomato eating healthy recipes.  So I am going to add one more for the season, as my fresh from the garden tomato season is slowly coming to and end.  I have to share that this healthy eating has worked and I am down 8 pounds.  This tomato egg white recipe truly is one of my favorites.  Very impressive looking, don’t you agree…

 Pouched Egg White Stuffed Tomato

1 Medium Tomato

1 Teaspoon Pecorino Romano Cheese

2 Egg Whites

3 Fresh Chives Sprigs


Preheat oven to 350 degree.  Cut the top of the tomato oof cutting slightly into the tomato to make a well to hold the egg white.  Sprinkle top with cheese and cook for about25 minutes or until tomato is soft.

In a small pot, bring water to a boil.  Place eggs in a bowl first then add to boiling water. Using a spoon in the pot to hold the egg whites together as they cook.  Cook for a couple of minutes or until egg is cooked then remove with slotted spoon.  Place egg on top of the cook tomato.  Sprinkle with chopped chives, season with salt and pepper if desired and serve.  Enjoy!




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