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Baked Tomatoes with Egg

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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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