Baked Tomatoes With Bacon And Eggs Recipe

Ingredients for Baked Tomatoes With Bacon And Eggs

• 4 large ripe tomatoes
• 4 slices bacon
• 4 large eggs
• Dijon Mustard
• Scallions
• Fresh Basil
• Unsalted Butter
• Monterey Jack Cheese

How to Make Baked Tomatoes With Bacon And Eggs

1. Preheat oven to 400°F (200°C).
2. Cut 1/2 inch off the stem end of each tomato using a sharp knife.
3. Discard the top and scoop out the pulp from each tomato, leaving a thick shell.
4. Sprinkle the inside of each tomato with salt and invert them on a paper towel to drain for 15 minutes.
5. While tomatoes are draining, cook bacon in a heavy nonstick skillet over medium heat until crisp. Remove from pan, crumble, and set aside.
6. In a bowl, whisk together eggs, milk/cream, chives, salt, and pepper.
7. Stir in the crumbled bacon.
8. Arrange the tomatoes in a shallow baking pan.
9. Bake for 5 minutes.
10. Drizzle 1 tablespoon of melted butter into each tomato cavity.
11. Fill each tomato cavity with the egg mixture.
12. Top each with shredded cheese.
13. Bake for 10-15 minutes, or until the eggs are set and the cheese is melted and bubbly.