When I tried this recipe (from recipelink) last summer, I thought it would make an easy Christmas morning addition to brunch, and it has the red and green colors of Christmas. The recipe calls for 4 tomatoes but if you can't get large ones, be sure to get at least 2 smaller ones for each person. I had beaten eggs left over. Otherwise, the recipe was very good. DH and I really enjoyed it so I thought it was worth a repost.

EGGS BAKED IN TOMATOES
Servings: 4
Prep: 15 min, Cook: 15 min.

4 tomatoes
6 eggs, lightly beaten
1/2 tsp. Dijon mustard
4 scallions, thinly sliced
1/2 tsp. basil, or 2 Tbs. fresh, chopped
1/4 cup unsalted butter, melted
2 ounces Monterey Jack cheese, cut into 2?1/4 inch thick slices

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 Tbsp. melted butter in each tomato. Fill tomato cavities with egg mixture. Top with strips of cheese.

Bake about 10 minutes or until eggs are just set.