Baked tomatoes with egg

1 Servings

Ingredients

QuantityIngredient
4Tomatoes
6Eggs; lightly beaten
½teaspoonDijon mustard
4Scallions; thinly sliced
½teaspoonBasil; or 2 Tbs. fresh, chopped
¼cupUnsalted butter; melted
2ouncesMonterey Jack cheese; cut into 2=D71/4 inch thick slices

Directions

Prep: 15 min, Cook: 15 min.

Preheat oven to 400øF. Using a sharp knife, cut ½ inch off the stem end of each tomato. Discard top end and scoop out pulp from tomato, leaving a thick shell. Sprinkle inside of tomatoes with salt. Invert on a rack to drain 15 minutes. Whisk together next 4 ingredients with salt and pepper to taste in a bowl. Arrange tomatoes in a shallow baking pan. Place in oven and bake 5 minutes. Pour 1 Tbs. melted butter in each tomato. Fill tomato cavities with egg mixture. Top with strips of cheese and bake about 10 minutes or until eggs are just set.

Posted to recipelu-digest by molony <molony@...> on Mar 02, 1998