INGREDIENTS

INSTRUCTIONS

Arrange the tomatoes, cut sides down, on a rack to drain. On a
microwave-safe plate lined with several layers of paper towel
microwave the bacon at high power (100%) for 2 to 3 minutes, or until
it is browned. Transfer the bacon to another paper towel to drain and
when it is crisp crumble it coarse. Sprinkle the inside of the
tomatoes with salt and pepper to taste, arrange them, cut sides up,  in
a microwave-safe shallow baking dish, and microwave them at medium
power (50%) for 30 seconds to 1 minute, or until they are softened.
(Do not overcook the tomatoes or they will collapse.)  In a shallow
microwave-safe bowl melt the butter at high power (100%),  whisk in the
eggs, the mustard, the scallions, and salt and pepper to  taste, and
microwave the mixture at high power (100%), stirring every  30 seconds,
for 1 1/2 minutes, or until the eggs are in large chunks  and almost
set. Stir the mixture briskly to break up the chunks and  stir in the
bacon and the shredded basil. Divide the egg mixture  between the
tomatoes, top it with the Monterey Jack strips, forming  Xs, and
microwave the filled tomatoes at high power (100%) for 15  seconds, or
until the cheese is melted.  Serves 2.  Gourmet July 1991  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1202
Calories From Fat: 987
Total Fat: 112g
Cholesterol: 812.2mg
Sodium: 739.6mg
Potassium: 1768.3mg
Carbohydrates: 31.7g
Fiber: 16g
Sugar: 9.7g
Protein: 30.3g