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Meal Details
Egg and pesto stuffed tomato
1. Egg and pesto stuffed tomato
130cal, 8p, 5c, 8f (per meal)
  • ,
  • Tomatoes
    4 large whole (3" dia) (728g)
  • Eggs
    4 large (200g)
  • Pesto sauce
    2 tbsp (32g)
    • 1
    Preheat oven to 400°F (200°C).
    2
    Slice tops of tomatoes off and spoon out insides to make bowls.
    3
    Place tomatoes in a baking dish.
    4
    Put pesto in the bottom of each tomato and then crack an egg into each.
    5
    Season with salt and pepper.
    6
    Bake for 20 minutes.
    7
    Serve.
    Toast with butter and jelly
    2. Toast with butter and jelly
    67cal, 2p, 8c, 2f (per meal)
  • ,
  • Jelly
    4 dash (4g)
  • Butter
    4 dash (2g)
  • Bread
    1/2 slice (16g)
    • Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
    1
    Toast the bread to desired toastiness.
    2
    Spread the butter and jelly on the bread.
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