“That’s too much bacon.”  Said by no one, ever.

This is such a great dish because it gets everyone to the breakfast table with just the aroma.  However, if you are the only one to get to the table you can eat as many as you make.  Winner!


tomatoes, large, one per person

eggs, one per tomato

bacon, cooked and crispy

S&P to taste

minced parsley

minced onions, optional


Preheat the oven to 425 degrees.  Cut off the tops of the tomatoes and gently scoop out the innards.  Crack one egg into each tomato

Place into a baking pan and bake at 425 degrees (you did remember to preheat the oven) for about 25 minutes.

If you don’t do up bacon a pound at a time so it’s in the fridge and ready to use, now is a good time to fry up some bacon.  You’ll need enough to crumble on top and maybe a few extra slices on the side.  Just saying.

If using pre-done bacon, crumble the bacon on top of each tomato and return to the oven for about a minute to warm the bacon.  If freshly done bacon, sprinkle it on top along with a bit of parsley and serve.  The egg inside stays soft and runny, which is my favorite way to eat eggs.


This dish is also great for lunch with a salad or a veggie, like asparagus,on the side.  You could roast the asparagus in the oven with the tomatoes.  Tomatoes are now in season. There is nothing quite as delicious as tomatoes from the garden or the farmer’s market.   Eggs and bacon are always in season!

Loveya – The Grandma

Breakfast Grandma Pat Cooks

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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