Baked Tomatoes with Bacon and Eggs

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

1. 1

   Using a sharp knife, cut 1/2 inch top off the stem end of each tomato.

2. 2

   Discard top end and scoop out pulp from tomato leaving a thick shell.

3. 3

   Sprinkle inside of tomatoes with salt.

4. 4

   Invert on a paper towel to drain for 15 minutes.

5. 5

   Heat a heavy nonstick skillet over medium heat and cook the bacon until crisp.

6. 6

   Crumble and set aside.

7. 7

   Whisk together next 4 ingredients with salt and pepper to taste in a bowl.

8. 8

   Stir in bacon and set aside.

9. 9

   Arrange tomatoes in a shallow baking pan.

10. 10

    Place in oven and bake 5 minutes.

11. 11

    Pour 1 Tbs.

12. 12

    melted butter in each tomato.

13. 13

    Fill tomato cavities with egg mixture.

14. 14

    Top with strips of cheese and bake at 400°F.

15. 15

    for about 10 minutes or until eggs are just set.