ROASTED TOMATOES FILLED WITH HERBED EGGS
These stuffed tomatoes pair well with smoked salmon, grilled ham steak and bacon.

4 ripe, but firm tomatoes
Extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground pepper, divided
8 eggs
2 tablespoons unsalted butter
2 tablespoons chopped fresh basil, plus 8 small basil leaves or
rosemary sprigs for garnish

TO PREPARE THE TOMATOES:
Preheat the oven to 400 degrees F.

With a sharp knife, cut the upper third from each of the tomatoes and discard. With a metal spoon, scoop out the pulp and seeds, leaving the outer shell. (You can save the tomato parts for making soup, if desired.) Sprinkle the inside of each tomato with a little olive oil. Season all of the cavities with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Place the tomato shells in a small, shallow baking dish and bake for 10 to 12 minutes, or until the tomatoes just begin to change color.

WHILE THE TOMATOES ARE ROASTING, COOK THE EGGS:
In a medium bowl, beat the eggs with the remaining salt and pepper until just blended.

In a medium skillet, melt the butter over medium heat. When the butter foams, pour in the eggs. Reduce heat to low and cook, stirring frequently, until cooked and nearly to desired consistency, about 5 to 6 minutes for soft curd, or 7 to 8 minutes for a firmer consistency.

Stir in the chopped basil and cook for 1 minute.

TO SERVE:
Fill the roasted tomatoes to heaping with the eggs. Garnish with a basil leaf or sprig of rosemary and serve hot.

Servings: 4
Source: Holiday Eggs by Georgeanne Brennan