Foodservice Recipes from Safest Choice pasteurized shell eggs

Recipe for Egg Stuffed Tomato Provencal with Fresh Asparagus

Prep time: 1 hourConsumer Recipes Button

  Servings
Ingredients 12 24 48 72
Safest Choice™ pasteurized shell eggs 12 ea 24 ea
48 ea
72 ea
Tomatoes (5x6, cut in half & cored) 6 ea 12 ea 24 ea 36 ea
Yellow onions (julienne and sautéed) 1 lb 2 lb 4 lb 6 lb
Garlic (peeled and mashed into purée) 1 tsp 2 tsp 4 tsp 2 Tbsp
Parmesan cheese (shredded) 4 oz 8 oz  1 lb 1 1/2 lb
Bread crumbs 6 oz 12 oz 1 1/2 lb 2 1/4 lb
Olive oil 1/4 c
1/2 c 1 c 1 1/2 c
Asparagus (ends removed, blanched, then sautéed) 3 lb 6 lb 12 lb 18 lb
Salt & pepper to taste        
Lemon vinaigrette:
Fresh lemon juice 2 oz 6 oz 1 c 1 1/2 c
Dijon mustard 1 Tbsp 2 Tbsp 1/4 c 6 Tbsp
Olive oil 6 oz 1 1/4 c 3 c 4 1/2 c
Salt & pepper to taste        

Egg stuffed Tomato Provencal with fresh AsparagusMethod of Preparation

1. Put the eggs in a sauce pan with enough cold water to cover. Boil for 15 minutes and remove from heat. Drain the eggs and allow to cool under cold running water. Remove the shells and separate the white from the yolk. Dice the white for the tomatoes and break up the yolk for garnish.

2. Season the tomatoes with salt & pepper (optional). Combine the sautéed onions, garlic, and whites from the hardboiled egg. Fill each tomato with mixture.

3. Combine bread crumbs and Parmesan cheese with olive oil and top tomatoes with mixture.

4. Bake tomatoes in oven at 350° F for 20 minutes or until golden brown on top. Remove from oven.

5. For lemon vinaigrette, combine all ingredients in food processor until emulsified.

6. Arrange 1 half stuffed tomato on plate with 3 ounces of asparagus. Drizzle lemon vinaigrette over asparagus and garnish with egg yolks.

Chef Notes

Can be served on a bed of greens.

Recipe Nutrition Info (with no salt added)

Appropriate for: Regular; Low Sodium; Carb Controlled

Serving: ½ fresh tomato stuffed with ½ cup egg mixture; 3 oz asparagus; 1 tablespoon lemon vinaigrette drizzle

nutrition facts

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