My fellow babies, I’m smitten with Smitten Kitchen. This morning I was making my usual steel cut oats for breakfast and surfing my bookmarks for dinner ideas. I came upon Smitten Kitchen’s romaine pesto and egg stuffed tomatoes and decided to put the oatmeal into the fridge for tomorrow.
I had everything on hand except the tomatoes. As an alternative I baked them in custard cups (see Bittman’s recipe).
Let me tell you babies, this was amazing! The baked egg yolks were perfectly runny, the whites firm, all sitting on an almost-souffle-like bed of brightly flavored greens.
And to tell the truth…my parsley and lettuce were on their way out and needed to be used up. This recipe is a great use of those just-turning-the-corner greens that are a little too brown to be appetizing on their own.
I am going to use up the rest of this pesto to make something good for dinner. It would be great on pasta or mixed into a rice or lentil salad, or on top of a perfectly cooked piece of fish.
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