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Recipe Name: Baked Tomatoes With Egg Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

4 Tomatoes
6 Eggs, lightly beaten
1/2 Teaspoon(s) Dijon mustard
4 Scallions, thinly sliced
1/2 Teaspoon(s) Basil, or 2 Tbs. fresh
1/4 Cup(s) Unsalted butter, melted
2 Ounce(s) Monterey Jack cheese, cut
into 2=D71/4 inch thick
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 <> on Mar 02, 1998

Nutrition (calculated from recipe ingredients)
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

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