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Tomatoes stuffed with cream cheese and boiled egg

Ingredients:
serves 4 as input

12 small tomatoes (or 24 cherry tomatoes)
2 eggs, cooked
150 g cream cheese-thin (I used creamy cheese Marine Dairy)
1 tablespoon parsley, finely chopped
flower of salt and pepper mixture, ground in height
Mizuna Microgreens, to serve (optional) *


Preparation:

Wash the tomatoes and cut the top, removing only the necessary. With a coffee spoon, remove the inside of the tomato. Turn the cut side down, place on a plate and let it drain. Stir cheese-cream with chopped boiled eggs and parsley. Season with salt flower and peppers. Invert the tomatoes, sprinkle the inside with a little salt and fry.

Serve with microvegetais or simple.