Baked Eggs In Tomato Shells

Dairy

Ingredients

10 firm medium-size tomatoes
1 cup butter, melted
salt and pepper to taste
10 eggs
1 cup grated Parmesan cheese
fresh minced chives
fresh parsley for garnish

Directions

Preheat oven to 400 degrees. Cut tops off tomatoes and reserve. Scoop out tomatoes, leaving 1/3 to 1/2-inch shells. Discard or save pulp for another use. Brush insides of tomato shells with the melted butter. Season each with salt and pepper. Place snugly in a baking dish with a small amount of water added. Bake shells with tops on for 12 minutes. Remove from the oven. Remove baked tops and set aside. Place an egg in each shell and top with an even distribution of cheese and chives. Return to the oven for 12-15 minutes, or until eggs are desired doneness. Place the baked tomato top on or beside each portion before serving. Garnish with a sprig of parsley. Serves 10

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