Baked Tomatoes With Egg
Last updated 6/12/2012 1:06:28 AM. Recipe ID 31966. Report a problem with this recipe.
Title: Baked tomatoes with egg
Yield: 1 Servings
6 Eggs; lightly beaten
1/2 ts Dijon mustard
4 Scallions; thinly sliced
1/2 ts Basil; or 2 Tbs. fresh,
1/4 c Unsalted butter; melted
2 oz Monterey Jack cheese; cut
-into 2=D71/4 inch thick
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
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