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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