Tomatoes Stuffed With Scrambled Eggs and Smoked Salmon

Reinvent this classic combination by serving as an elegant brunch dish! From: www.howreyou.com.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 8  vine ripened tomatoes
• 2  cups  liquid egg substitute, well-shaken
• 2  tablespoons fresh dill, finely chopped
• 2  tablespoons red onions, finely chopped
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1  tablespoon  non-hydrogenated margarine or 1  tablespoon butter
• 1⁄3 cup smoked salmon, chopped
• 1  tablespoon capers, chopped
• 1⁄2 cup  goat cheese, crumbled

Directions

1. Preheat broiler. Slice the top off of each tomato. Hollow out each tomato, leaving a firm shell; reserve. (Discard the caps and pulp or reserve for another purpose).
2. Whisk the liquid eggs with the dill, onion, salt and pepper until well combined. Melt the margarine in a large, non-stick skillet and set over MEDIUM HEAT. Pour the egg mixture into the skillet. Cook, without stirring, for 1 minute. Cook, stirring frequently, for 2-3 minutes or until eggs are fluffy and almost set; remove from heat. Gently stir in the salmon and capers.
3. Scoop an equal portion of the egg mixture evenly into each hollowed tomato; place on a rimmed baking sheet. Sprinkle each tomato evenly with goat cheese. Broil for 2 to 3 minutes or until cheese is browned. Garnish with additional smoked salmon and dill (if using).