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Ingredients
Nonstick spray
4 cups bread cubes
1/2 cup butter (melted)
1/4 cup balsamic vinegar
3 Tablespoon brown sugar
1/4 cup red wine
1/3 cup grated cheese
1 can stewed tomatoes (plain or seasoned)
Spray large baking dish with nonstick spray. Place bread cubes in baking dish. Mix together butter, balsamic vinegar, brown sugar, and red wine. Pour mixture over bread cubes to soak. Sprinkle with grated cheese. Add stewed tomatoes. Lift gently to allow tomatoes to sink in a bit. Cover and bake at 375 degrees F. for 45 minutes.
1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)
This is a tomato egg brunch or breakfast dish with an extra "surprise".
Ingredients
4 large tomatoes
4 canned artichoke hearts
4 eggs
4 Tablespoons Parmesan cheese
4 Tablespoons bread crumbs seasoned with:
1 teaspoon dill
1/2 teaspoon garlic
1/2 teaspoon onion powder
Preheat oven to 350 degrees. Carefully scoop out insides of tomatoes and drain juices from the shells. Place tomatoes, hole side up, in baking dish and put in oven for 8 to 10 minutes.
Mix together Parmesan, bread crumbs, dill, garlic, and onion powder. Remove tomato shells from oven. Into the center of each put one whole or 1/2 artichoke heart. Break one large egg over each artichoke heart and then sprinkle with 2 tablespoons of Parmesan and seasoned bread crumbs mix.
Place "volcanoes" back into oven and bake for approximately 20 minutes. (Time depends on how you prefer eggs cooked... if you want hard yolks, bake for 1/2 hour.) Serve hot with side condiments of sour cream, chopped chives, green chili salsa, or others of your imagination!
1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)
Carol C
Grouse Ridge B&B
In the Gold Canyon Highlands,
Rock Creek, BC
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