Recipe - Egg Stuffed Tomatoes

2 md Ripe tomatoes
1 tablespoon Minced shallots or scallions
3 lg Eggs
1 tablespoon Butter
Salt and pepper; to taste
Watercress or lettuce or
garnish
Chopped fresh chives or
parsley or herbs

Cut tomatoes in half, squeezing out the juice and seeds, and scooping out
the central pulp with a tea spoon. Beat the eggs in a bowl with a pinch of
salt and pepper. Heat the butter in a heavy skillet and add the scallions
or shallots. Cook slowly for 2 to 3 minutes. Add the eggs and scramble over
low heat until they form soft curds, or to the degree of doneness you
prefer. Fill the tomato halves with the scrambled eggs and place on a bed
of watercress or lettuce. Garnish the top of the eggs with the chopped
herb. Serve with hot toast. Serves 2.

NOTES : Bon appetit from the Chef and staff at World Wide Recipes

Recipe by: WWRecipes

Posted to recipeludigest by "Valerie Whittle" catspaw@inetnow.net on Feb
16, 1998