Baked Tomatoes With Egg Recipe

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Servings: 1


Cost per recipe $3.56 view details
  • 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


  1. Prep: 15 minutes, Cook: 15 minutes.
  2. 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%
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