Eggs in Tomato Boats

These are quick to make, and with whole grain toast, make a really good meal.  Experiment with  other  herbs and toppings. 

Follow this link to the recipe:  

Eggs in Tomato Boats

·         2 large tomatoes

·         1/4 teaspoon tarragon

·         4 small or medium eggs

·         4 Tbs white cheddar cheese

·         salt and pepper to taste.

Night before:

Cut tomatoes in half from stem end to blossom end.   Carefully scoop out the seeds and pulp, leaving the entire outer shell intact.  Place the tomatoes cut side up in a greased 9" square baking dish.  Sprinkle with tarragon, salt and pepper.  Cover and leave on the counter overnight.

Preset oven to come on to 400˚  about 20 minutes before you get up. 

Next morning:

Break an egg into each half tomato (this is where I learned that extra large eggs overflow...).  Salt and pepper the egg, then sprinkle with 1Tbsp of white cheddar.

While you shower and dress, bake at 400˚ for 20 to 25 minutes or until eggs are set.  Serve immediately.

NOTES:

·         Parmesan or Monterey jack cheese would be  good in place of the cheddar

·         Basil, Italian herbs, or chives is excellent as a replacement for the tarragon