How to make California Brunch Tomatoes 🥑🍅 with the PowerXL Air Fryer Pro with Eric Theiss

Описание: Welcome to our cooking series with Eric Theiss! Brought to you by PowerXL.
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About the Chef:
Eric's culinary savoir-faire started in northern New Jersey. As a young adult, he worked at The Culinary Renaissance under the rigorous tutelage of acclaimed chef Frank Falcinelli where he trained with the best. He opened his own fine dining restaurant in West Chester, Pa called The Meritage Restaurant and Bar which received raving reviews from many critics, including specifically The Philadelphia Inquirer. A few years later Eric moved into the world of culinary broadcasting using his knowledge, and experience to advertise and design everything from cookware to fun gadgets and houseware. Chef Eric Theiss remains as a key industry talent, a loved kitchen personality, and is known today as “America’s Favorite TV Chef.”

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CALIFORNIA BRUNCH TOMATOES
SERVES 6

INGREDIENTS

cooking spray
6 medium tomatoes
salt, to taste
ground black pepper, to taste
1 cup shredded Swiss cheese
1 cup chopped cooked turkey
6 large eggs
2 avocados, seeded & diced
1 cup baby arugula or baby spinach
1 tbsp. fresh lime juice
2 tbsp. chopped fresh cilantro

DIRECTIONS

1. Spray a 9-inch round baking dish or pan with cooking spray. Cut the tops off the tomatoes and scoop out the seeds. Season the inside of the tomatoes with salt and black pepper. Place the tomatoes in the prepared pan.
2. Evenly divide the cheese and turkey between the tomatoes. Crack 1 egg into each tomato.
3. Cook at 325°F until the eggs reach the desired doneness (about 20–25 minutes).
4. Use a serving spoon to transfer the tomatoes from the dish (they will be soft) to plates.
5. Combine the diced avocados, arugula, and lime juice in a medium-size bowl. Season with salt and black pepper, to taste.
6. Serve the tomatoes with the arugula mixture topped with chopped cilantro.


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