Recipe: Best Brunch Eggs (in tomato cups)

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From: recipelink.com

Title: Best Brunch Eggs (Eggs Baked in Tomatoes)
From: Karen Wheless
Newsgroups: rec.food.cooking
Date: 1998/06/07

I remember when making this before, you need to let the eggs cook a bit before adding the sauce, otherwise the sauce is more dense than the eggs and displaces them out into the pan. I still can't figure out what cookbook I got it from in the first place, though.

1/2 cup butter
1/2 cup flour
2 cup milk
1 lb cheddar grated
1 tbsp Dijon mustard
1 dash Worcestershire
salt and pepper to taste
6 lg tomatoes scooped out
1 cup grated cheddar
6 eggs

Melt butter. Stir in flour. Add milk slowly, whisking. Add cheese, mustard, Worcestershire, salt and pepper. Cook until sauce is thick, stirring.

Oil baking dish and arrange tomatoes inside. Sprinkle insides with salt and pepper and 1 cup cheese. Break eggs into tomatoes and spoon sauce on top.

Bake 20-30 min at 350 degrees F.