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Tomatoes Stuffed With Scrambled Eggs and Smoked Salmon

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“Reinvent this classic combination by serving as an elegant brunch dish! From:”

Ingredients Nutrition

  • 8 vine ripened tomatoes
  • 2 cups liquid egg substitute, well-shaken
  • 2 tablespoons fresh dill, finely chopped
  • 2 tablespoons red onions, finely chopped
  • 14 teaspoon salt
  • 14 teaspoon black pepper
  • 1 tablespoon non-hydrogenated margarine or 1 tablespoon butter
  • 13 cup smoked salmon, chopped
  • 1 tablespoon capers, chopped
  • 12 cup goat cheese, crumbled


  1. Preheat broiler. Slice the top off of each tomato. Hollow out each tomato, leaving a firm shell; reserve. (Discard the caps and pulp or reserve for another purpose).
  2. Whisk the liquid eggs with the dill, onion, salt and pepper until well combined. Melt the margarine in a large, non-stick skillet and set over MEDIUM HEAT. Pour the egg mixture into the skillet. Cook, without stirring, for 1 minute. Cook, stirring frequently, for 2-3 minutes or until eggs are fluffy and almost set; remove from heat. Gently stir in the salmon and capers.
  3. Scoop an equal portion of the egg mixture evenly into each hollowed tomato; place on a rimmed baking sheet. Sprinkle each tomato evenly with goat cheese. Broil for 2 to 3 minutes or until cheese is browned. Garnish with additional smoked salmon and dill (if using).

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