Title: Baked tomatoes with egg
 Categories: None
      Yield: 1 Servings
 
      4    Tomatoes
      6    Eggs; lightly beaten
    1/2 ts Dijon mustard
      4    Scallions; thinly sliced
    1/2 ts Basil; or 2 Tbs. fresh,
           -chopped
    1/4 c  Unsalted butter; melted
      2 oz Monterey Jack cheese; cut
           -into 2=D71/4 inch thick
           -slices
 
  Prep: 15 min, Cook: 15 min.
  
  Preheat oven to 400øF. Using a sharp knife, cut 1/2 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.