Baked Tomatoes with Bacon and Eggs
- Reviews 2
Ready In: 40 mins
Serves: 4
Ingredients
- 4 tomatoes
- 8 slices bacon
- 6 eggs, lightly beaten
- 1⁄2 teaspoon Dijon mustard
- 4 scallions, thinly sliced
- 2 tablespoons fresh basil, chopped or 1⁄2 teaspoon dry basil
- 1⁄4 cup unsalted butter, melted
- 2 ounces monterey jack cheese, cut into 2 x 1/4 inch thick slices
Directions
- Using a sharp knife, cut 1/2 inch top 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 paper towel to drain for 15 minutes.
- Heat a heavy nonstick skillet over medium heat and cook the bacon until crisp.
- Crumble and set aside.
- Whisk together next 4 ingredients with salt and pepper to taste in a bowl.
- Stir in bacon and set aside.
- 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 at 400°F.
- for about 10 minutes or until eggs are just set.
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