Recipe: Eggs Baked in Tomatoes

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Title: Eggs Baked in Tomatoes
From: Cenedra234 (Reka)
Newsgroups: rec.food.cooking
Date: 1998/06/06

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 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.