CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
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 |
INSTRUCTIONS
Prep: 15 min, Cook: 15 min.
Preheat oven to 400°F. 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.
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 02, 1998
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