Baked Tomatoes Filled With Egg Bacon And Scallions Recipes

BAKED STUFFED TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking dish.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. While bacon is cooking, wash tomatoes and slice off stem ends. Gently scoop out pulp, leaving a 1/2 inch wall. Finely chop pulp and place 1/3 cup of it in a medium bowl. You may discard remaining pulp.
• Stir crumbled bacon, green pepper, cheese, croutons, and salt and pepper into tomato pulp. Spoon an equal amount of mixture into each hollowed out tomato. Place stuffed tomatoes into prepared baking dish.
• Bake in preheated oven for 20 to 25 minutes, until heated through. Garnish with parsley sprigs.

BAKED TOMATOES FILLED WITH EGG, BACON, AND SCALLIONS

Steps:

• Arrange the tomatoes, cut sides down, on a rack to drain. On a microwave-safe plate lined with several layers of paper towel microwave the bacon at high power (100%) for 2 to 3 minutes, or until it is browned. Transfer the bacon to another paper towel to drain and when it is crisp crumble it coarse. Sprinkle the inside of the tomatoes with salt and pepper to taste, arrange them, cut sides up, in a microwave-safe shallow baking dish, and microwave them at medium power (50%) for 30 seconds to 1 minute, or until they are softened. (Do not overcook the tomatoes or they will collapse.)
• In a shallow microwave-safe bowl melt the butter at high power (100%), whisk in the eggs, the mustard, the scallions, and salt and pepper to taste, and microwave the mixture at high power (100%), stirring every 30 seconds, for 1 1/2 minutes, or until the eggs are in large chunks and almost set. Stir the mixture briskly to break up the chunks and stir in the bacon and the shredded basil. Divide the egg mixture between the tomatoes, top it with the Monterey Jack strips, forming Xs, and microwave the filled tomatoes at high power (100%) for 15 seconds, or until the cheese is melted.

BAKED TOMATOES WITH BACON AND EGGS

Steps:

• Using a sharp knife, cut 1/2 inch top off the stem end of each tomato.
• Discard top end and scoop out pulp from tomato leaving a thick shell.
• Sprinkle inside of tomatoes with salt.
• Invert on a paper towel to drain for 15 minutes.
• Heat a heavy nonstick skillet over medium heat and cook the bacon until crisp.
• Crumble and set aside.
• Whisk together next 4 ingredients with salt and pepper to taste in a bowl.
• Stir in bacon and set aside.
• Arrange tomatoes in a shallow baking pan.
• Place in oven and bake 5 minutes.
• Pour 1 Tbs.
• melted butter in each tomato.
• Fill tomato cavities with egg mixture.
• Top with strips of cheese and bake at 400°F.
• for about 10 minutes or until eggs are just set.