Baked Tomatoes With Egg
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 4 | Tomatoes | |
| 6 | Eggs, lightly beaten | |
| 1/2 | t | Dijon mustard |
| 4 | Scallions, thinly sliced | |
| 1/2 | t | 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 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 just set. Posted to recipelu-digest by molony <molony@scsn.net> on Mar 02, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1213
Calories From Fat: 835
Total Fat: 94.4g
Cholesterol: 1288.5mg
Sodium: 2130mg
Potassium: 2098.6mg
Carbohydrates: 34.1g
Fiber: 13.8g
Sugar: 14.1g
Protein: 65.3g