Tomatoes stuffed with boiled egg yolk recipe

  • Serves 4
  • 15 mins to prepare and 25 mins to cook
  • 256 calories / serving
  • Healthy
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Cook the eggs in boiling water for 12 minutes.

Meanwhile, level off the bottoms of the tomatoes so that they can stand upright. Drain and run under cold water until cold, then peel and cut in half.

Scoop out the egg yolks and transfer to a mixing bowl. Combine with the mayonnaise, seasoning, capers, chopped parsley and chopped chives. Reserve to one side.

Cook the asparagus in salted boiling water for 3-4 minutes until tender.Drain and cut the ends off and reserve in a bowl.

Spoon most of the egg yolk mixture into the tomatoes and top with a few of the tops of the asparagus spears. Season with salt and black pepper and replace the tops of the tomatoes.

Spoon the rest of the egg yolk mixture onto a serving plate and arrange the tomatoes carefully in the centre. Arrange the black olives around the perimeter and garnish with sprigs of parsley before serving.

  • Ingredients

  • 8 round tomatoes, tops removed and seeds scooped out
  • 8 eggs
  • 100g asparagus spears
  • salt
  • pepper
  • 50g black olives, roughly chopped
  • 50g preserved capers, drained and sliced
  • sprigs of parsley, to garnish
  • 1tbsp parsley, finely chopped
  • 100ml low-fat mayonnaise
  • 1tbsp chives, finely chopped
  • Energy 815kj 256kcal 13%
  • Fat 21g 30%
  • Saturates 4g 22%
  • Sugars 6g 7%
  • Salt 1.7g 28%

of the reference intake
Carbohydrate 8.4g Protein 8.7g Fibre 3.6g


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