Kick start your day with egg and bacon stuffed tomato
Dale Pinnock isn’t interested in fad diets. With degrees in human nutrition and herbal medicine, and a masters in nutritional medicine, Dale is known as The Medicinal Chef, and he knows what foods you need to eat to look after your body. By following three key principles – mastering blood sugar, fatty acids and nutrient density – Dale explains that you can boost your wellbeing and positively change your health long term. In his new book The Medicinal Chef: The Power of Three, Dale shares 80 easy-to-make recipes that follow these principles without compromising on taste, and help minimise your chance of being affected by diseases such as diabetes, heart disease, obesity and cancer. Kick start your year and your morning by trying this recipe for egg and bacon stuffed tomato.
INGREDIENTS
olive oil, for greasing and cooking
1 large egg
1 large beef tomato, top cut off like a lid, and insides scooped out to create a ‘bowl’
1 rasher nitrate-free bacon, chopped
salt and black pepper
TO MAKE
Preheat the oven to 200°C and lightly oil a baking tray.
Whisk the egg in a bowl and heat a little oil in a non-stick pan. Tip in the egg and cook over a high heat, stirring for a minute or so, until it is just starting to scramble, but is still mostly liquid. Season with salt and pepper.
Place the hollowed-out tomato on the oiled baking tray and fill with the part-scrambled egg and the chopped bacon. Lay the tomato ‘lid’ on the tray, too.
Cook in the oven for about 25 minutes, until the tomato skin has started to wrinkle and the egg filling is golden.
Serves one.
This is an edited extract from The Medicinal Chef: The Power of Three by Dale Pinnock, published by Quadrille.
The Stumble Guide is our comprehensive Gold Coast dining guide with more than 870 places to eat, drink, shop and play.