Barbecue, Main dish

Tomato-baked eggs with melted Vacherousse d’Argental

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  • 120 g Vacherousse d’Argental
  • 4 large tomatoes
  • 4 large organic eggs
  • 4 thin slices smoked bacon
  • Table salt, pepper

Preparation steps

  1. Preheat barbecue to 200°C.
  2. Cut a slice off top of tomatoes.
  3. Scoop out the flesh with a spoon and set aside for future use (e.g. to make a tomato sauce).
  4. Cook bacon slices on plancha.
  5. Meanwhile, season inside of tomatoes with salt and pepper. Put tomatoes in a gratin dish and place some big cubes of cheese inside. Break an egg into each tomato. Put tops back on.
  6. Put dish under barbecue hood and cook for 8 – 9 minutes.
  7. Serve nice and hot with toasted crusty farmhouse bread.


😉 Tip: You could use the same idea to make some great little summer appetisers to go with pre-dinner drinks, using smaller tomatoes and quails’ eggs.

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