Baked Tomatoes with Egg
Hollowed out tomatoes filled and baked with a mixture of eggs, Dijon mustard, scallions, basil, butter and Monterey Jack cheese.
6 eggs, lightly beaten
1/2 teaspoon Dijon mustard
4 scallions, thinly sliced
1/2 teaspoon basil, or 2 tablespoons fresh, chopped
1/4 cup unsalted butter, melted
2 ounces Monterey Jack cheese, cut into 2 x 1/4 inch thick slices
Preheat oven to 400 degrees. 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 tablespoon 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.
This recipe adjusts the number of servings in multiples of 4 only.
Yield: 4 servings
Calories: 306; Fat: 23.4g; Cholesterol: 325mg; Protein: 13.9g; Carbohydrate: 11.2g; Fiber: 3.3g; Sodium: 196mg
Dietary Exchanges: Vegetable: 1.8, Lean meat: 1.7, Fat: 3.7
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