Tomatoes stuffed with garlic cheese and egg

4 servings
20 min

How do you make tomatoes stuffed with cheese, garlic and egg? Prepare the products. Try to choose tomatoes of the same size, better if they are medium size. Processed cheese should be of good quality, made from natural cheese. Before starting cooking, I advise you to put it in the freezer for 15 minutes so that the cheese is easier to grate. Mayonnaise can take anyone to their taste, and you can also make it yourself.

Boil the egg beforehand. How to boil hard-boiled eggs? To prevent the eggs from cracking when cooking, put them in cold water and set them to cook on a small heat. Cook the eggs for 9 minutes after boiling, then cover with cold water and cool. It is better to clean the shell from a sharp temperature difference. Peel the boiled chilled egg and grate it.

Chilled cheese is also grated finely.

Fold the grated eggs and cheese into a bowl. Peel the garlic cloves from the husks and pass through the press into the egg-cheese mixture. Adjust the amount of garlic to your taste, you can put less.

Add the mayonnaise and mix the products well until smooth. Try it, you can add salt and pepper to taste. I did not do this, in my feelings the saltiness of cheese and mayonnaise was enough.

Wash and dry the tomatoes. Cut them in half along.

Using a spoon and knife, carefully scrape the inside of the tomato along with the seeds. It can be used in the preparation of other dishes, for example, in a soup roasting. I advise you to freeze this pulp.

Fill the tomato halves with the resulting mixture of cheese, eggs and garlic. Spoon the filling, making a small slide.

Remove the stuffed tomatoes for 10 minutes in the refrigerator. When serving, garnish each half with greens. enjoy your meal!