Baked Tomatoes With Egg Recipe
Servings: 1
Ingredients
- 4 x Tomatoes
- 6 x Large eggs, lightly beaten
- 1/2 tsp Dijon mustard
- 4 x Scallions, thinly sliced
- 1/2 tsp Basil, or possibly 2 Tbs. fresh, minced
- 1/4 c. Unsalted butter, melted
- 2 ounce Monterey Jack cheese, cut into 2=D71/4 inch thick slices
Directions
- Prep: 15 minutes, Cook: 15 minutes.
- Preheat oven to 400 F. Using a sharp knife, cut 1/2 inch off the stem end of each tomato. Throw away top end and scoop out pulp from tomato, leaving a thick shell. Sprinkle inside of tomatoes with salt. Invert on a rack to drain 15 min. Whisk together next 4 ingredients with salt and pepper to taste in a bowl. Arrange tomatoes in a shallow baking pan. Place in oven and bake 5 min. Pour 1 Tbs. melted butter in each tomato. Fill tomato cavities with egg mix. Top with strips of cheese and bake about 10 min or possibly till Large eggs are just set.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 695g | |
| Calories 1102 | |
| Calories from Fat 829 | 75% |
| Total Fat 93.25g | 117% |
| Saturated Fat 49.22g | 197% |
| Trans Fat 0.0g | |
| Cholesterol 1423mg | 474% |
| Sodium 773mg | 32% |
| Potassium 1154mg | 33% |
| Total Carbs 15.91g | 4% |
| Dietary Fiber 4.3g | 14% |
| Sugars 9.89g | 7% |
| Protein 54.72g | 88% |
