Recipe - Baked Tomatoes With Egg

4 Tomatoes
6 Eggs; lightly beaten
One half teaspoon Dijon mustard
4 Scallions; thinly cut or sliced up
One half teaspoon Basil; or 2 Tbs. fresh,
chopped
One fourth cup Unsalted butter; melted
2 ounce Monterey Jack cheese; cut
into 2=D7One fourth inch thick
slices

Prep: 15 min, Cook: 15 min.

Preheat oven to 400øF. Using a sharp knife, cut One half 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 recipeludigest by molony molony@scsn.net on Mar 02, 1998