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
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How to Make Baked Tomatoes With Bacon And Eggs
- Preheat oven to 400°F (200°C).
- Cut 1/2 inch off the stem end of each tomato using a sharp knife.
- Discard the top and scoop out the pulp from each tomato, leaving a thick shell.
- Sprinkle the inside of each tomato with salt and invert them on a paper towel to drain for 15 minutes.
- While tomatoes are draining, cook bacon in a heavy nonstick skillet over medium heat until crisp. Remove from pan, crumble, and set aside.
- In a bowl, whisk together eggs, milk/cream, chives, salt, and pepper.
- Stir in the crumbled bacon.
- Arrange the tomatoes in a shallow baking pan.
- Bake for 5 minutes.
- Drizzle 1 tablespoon of melted butter into each tomato cavity.
- Fill each tomato cavity with the egg mixture.
- Top each with shredded cheese.
- Bake for 10-15 minutes, or until the eggs are set and the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
15g
Fat
74g
Carbs
2g
