Ingredients
1 beef tomato
1 free-range egg yolk
50g/2oz gorgonzola, crumbled
2 free-range egg whites, whisked until stiff peaks form when the whisk is removed
salt and freshly ground black pepper
1 tbsp chopped fresh chives, to garnish
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Slice off the top of the beef tomato and scoop out the core and seeds, leaving the outer shell intact.
3. Place the egg yolk and gorgonzola into a bowl and whisk together until well combined. Gently fold in the whisked egg whites, season well with salt and freshly ground black pepper and spoon the mixture inside the tomato.
4. Place the tomato onto a baking sheet, transfer to the oven and bake for 6-8 minutes, or until risen and golden-brown on top.
5. To serve, place onto a serving plate and garnish with the chives.
