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“Found this is a Southern Living Cookbook. These make a great side dish.”
1hr 25mins

Ingredients Nutrition

  • 6 large tomatoes
  • 12 teaspoon salt
  • 1 cup milk
  • 1 cup soft breadcrumbs
  • 1 cup shredded cheddar cheese
  • 1 tablespoon butter
  • 3 eggs, separated


  1. Cut off top of each tomato; scoop out pulp, leaving shells intact. Sprinkle cavity of each tomato with salt; invert on papere towels to dain.
  2. Combine milk, breadcrumbs, cheese, and butter in a heavy saucepan; cook over medium heat, stirring constanly, until cheese melts and mixture is thoroughly heated.
  3. Beat egg yolks until thick and lemon colored. Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly.
  4. Beat egg whites until stiff peaks form; fold into yolk mixture. Spoon into tomato shells, and place ina 12X8X2 baking dish. Bake 350 for 35-40 minutes or until puffed and lightly browned. Serve immediately.

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