Baked tomatoes with egg
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Tomatoes | |
| 6 | Eggs; lightly beaten | |
| ½ | teaspoon | Dijon mustard |
| 4 | Scallions; thinly sliced | |
| ½ | teaspoon | Basil; or 2 Tbs. fresh, chopped |
| ¼ | cup | Unsalted butter; melted |
| 2 | ounces | Monterey 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
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