Good day, beautiful people. I've been editing a cookbook lately, so I find myself constantly mulling over possible recipes. Especially recipes for tiny foods. Why this particular fascination? I don't know, but it could have something to do with the adorable and festive nature of bite-sized snacks. They are a party waiting to happen. Really. Make some, and you might just find yourself at the head of a neighborhood conga line.
My goal is to squeeze the perfect combo of textures and flavors with a soupcon of bada-boom bada-bing into one bite-sized nugget of bliss. Here's an egg-stuffed tomato snack I've come up with. It really sings. (I think the song is Walking on Sunshine.) You can eat these for lunch or bring them to your next gathering to wow all your friends. They are easy to make. Here's how:
Tomato Egglettes
(This recipe is for one generous lunch-sized portion. If you are making for a crowd, then multiply accordingly.) Gather 2 hard boiled eggs, yellow mustard, low fat mayonnaise, a jar of bread and butter pickles, sea salt, turmeric, a sliced American cheese, and 3 Campari tomatoes. (If you can't find Campari, then get any cocktail or cherry tomatoes, though you will need more if you use cherry.)
Mix this up and set aside. Slice the tomatoes in half, as if you were slicing across the equator if the stem were the North Pole. If the non-stem side is not fairly flat on the bottom, you may need to slice off the tip so that it will stand up like a cup. Cut out the guts, then scoop the seeds out as well. Fill the cavity with the egg salad. Chop up three of the pickle slices, and divide among tomatoes, placing on top of egg mixture. Now top with a piece of cheese slice to cover. Fire up the broiler, and place these underneath till the cheese is melted to seal over the top. You can eat warm, or chill to be eaten later that day.
YUMMY!
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