romaine pesto and egg-stuffed tomatoes

238519849_975b8845db

Course Breakfast and Brunch

Ingredients in this Recipe

1 large garlic clove
1 large head romaine (about 1 1/2 lb) *
1 oz finely grated parmesan (1/2 cup), plus additional for serving
1/2 cup plus 2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 cup loosely packed fresh flat leaf parsley leaves
3/8 teaspoon black pepper
6 large eggs at room temperature
6 large tomatoes (about 3 inches in diameter)

Recipe Preparation

See Full Recipe at Smitten Kitchen

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