Summary

Ingredients

• 4 vine tomato (s), ripe
• 4 teaspoons, heaped pesto (lemon balm and wild garlic pesto)
• 1 pinch (s) chili salt
• 4 egg (s)
• some breadcrumbs

For the vinaigrette:

• 4 teaspoon balsamic vinegar, red
• 4 tablespoon olive oil, virgin, mild
• Fleur de Sel
• Pepper, greener from the mill
• 1 pinch (s) raw cane sugar
• Juice tomatoes

Moreover:

• 4 port. Lettuce (s) or other green salad

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Instructions

1. Cut a lid (approx. 10-15 mm high) from the tomatoes at the fruit base and set aside. Carefully remove the seeds with a ball cutter or teaspoon and collect the juice in a cup or bowl using a fine kitchen sieve. Squeeze out completely and allow to drain.
2. Season the inside of the tomatoes lightly with chilli salt and rub 1 teaspoon of lemon balm pesto on each. Then place on a baking sheet lined with baking paper or permanent baking foil, add the cut-off lids and bake at 180 ° C (top / bottom heat) on the middle rack for 4 minutes.
3. Tip: If the tomatoes don`t sit well, put enough breadcrumbs on the baking sheet and place them on top.
4. Remove the tray with the pre-cooked tomatoes and fill each tomato with a cracked egg. Be careful not to injure the yolk. Put a lid on each filled tomato and cook in the oven for about 20 minutes until the eggs are set.
5. In the meantime, prepare the salad. Pour the collected tomato juice with balsamic vinegar and olive oil into a container (e.g. blender jar). Season with fleur de sel, green pepper and raw cane sugar. Whip the vinaigrette thoroughly (mix if necessary) and mix with the green salad. Portion the salad on plates and serve with a filled tomato each time.