Working in a grocery store is both a blessing and a curse. On one hand I am always able to pick up what I need before leaving for home. On the other I can spend a whole shift thinking about what will be for dinner when I get home. The latter was the predicament I found myself in yesterday night. The store aisles brought forth many different possibilities. Somehow I decided on a tomato stuffed with crab meat, topped with an egg, and drizzled with a Hollandaise sauce. The major short cut I took was making the sauce from a packet. It was almost midnight and I didn’t have the energy to make it from scratch. This recipe is enough to make two large tomatoes and would make an excellent brunch item.
Two Large Tomatoes
1/4 cup onion
1 tbs garlic
6oz crab meat
1 slice bacon cut into strips
1 tbs butter
1 tbs olive oil
about 1/4 cup bread crumbs
1 Packet Hollandaise Sauce (follow directions on packet)
Cut tops of tomatoes and scrape out seeds with a spoon reserving meat inside of tomato. Cook strips of bacon in nonstick skillet until crispy remove with slotted spoon. Add the butter and olive oil to the skillet and cook onion until clear about 5 minutes. Add garlic and cook about a minute more until garlic in fragrant. Then add reserved tomato, crab meat, and bacon to skillet cook a few more minutes until warm. Last add breadcrumbs just enough to soak up all the liquid in the skillet and season to taste with salt and pepper. Fill tomatoes about 3/4 full of crab mixture packing mixture into tomatoes. Be sure not to over fill tomatoes. One of mine was too full and the egg did not survive the trip into the oven. Crack egg into the top of each tomato and bake in 450 degree oven until the egg whites have set and tomatoes split about 15-20 minutes.
Drizzle with Hollandaise sauce.
This recipe would be equally delicious using eggplants or mushrooms.