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Oat Topped Baked Tomatoes
Got a bit of extra time? This breakfast recipe is ready in 25 minutes and is worth the wait
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Course:
Breakfast, Brunch
Cuisine:
British
Keyword:
Dairy, Muffins, Spice, Vegetables, Vegetarian
Prep Time:
10
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
2
People
Calories:
126
kcal
Equipment
Baking Tray
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Ingredients
Metric
Imperial
2
large
beef tomatoes
halved
2
tsp
wholegrain mustard
4
tbsp
low fat cream cheese
50
g
porridge oats
jumbo
3
dashes
Worcestershire Sauce
2
fresh
wholemeal muffins
toasted
Instructions
Preheat the oven to 200C, gas mark 6
Place the tomatoes cut side up on a small baking tray and spread with mustard
Spoon over the cream cheese and top with the oats
Sprinkle with Worcestershire sauce and bake for 15 minutes
Serve on toasted wholemeal muffins
Notes
Recipe/image published with kind permission of AHDB
Nutrition
Calories:
126
kcal
|
Carbohydrates:
16
g
|
Protein:
6
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Cholesterol:
16
mg
|
Sodium:
229
mg
|
Potassium:
880
mg
|
Fiber:
4
g
|
Sugar:
11
g
|
Vitamin A:
2998
IU
|
Vitamin C:
47
mg
|
Calcium:
78
mg
|
Iron:
1
mg