Moms Stuffed Eggs Tomato Stack Food

MOM'S STUFFED EGGS TOMATO STACK

Steps:

• Slice hard boiled eggs in half and put yokes in a small bowl.
• Set egg white halves aside.
• Mash yolks with a fork.
• Add to yolks, finely chopped green onion, finely chopped garlic, curry powder, celery salt and mustard.
• Mix thoroughly.
• Add only enough of the mayonnaise to bind the mix, we like ours fairly dry, if you want them less dry, add a small amount of mayonnaise at a time until you get the consistancy you want.
• Slice the plum tomatoes into 12 rounds, six rounds from each.
• Arrange tomato slices on a platter.
• Sprinkle the tomatoes with freshly ground pepper to taste.
• Fill the egg white halves with a heaping tablespoon of the yolk mix.
• Place one filled egg white half on top of each tomato slice.
• Sprinkle freshly ground sea salt on filled eggs and tomato slice stack.
• Sprinkle cayenne pepper on filled eggs and tomato slice stack to taste and finish with a sprinkle of paprika to add more colour.
• Garnish platter with sprigs of parsley.

EGG STUFFED TOMATOES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Line a 9 inch baking dish with parchment paper.
• With a serrated knife, cut off the top 1/2 inch from each tomato.
• With a spoon, gently remove the seed and inner membrane being careful not to break through flesh of tomato.
• Place tomato in baking dish and season with salt and pepper.
• Divide corn and chives among tomatoes.
• Break an egg into each tomato and top with cheese and red pepper flakes.
• Bake until egg is set, about 45 to 50 minutes.
• Serve.