Surprise Tomato Egg Basket                               
Posted by: Shaz Tue, 27 Apr 2004, at 6:59 p.m.
Source: California Egg Commission Eggs


10 medium tomatoes
1 tablespoon dried crushed basil

OR
1 tablespoon tarragon

Salt and pepper -- to taste
10 large California Fresh Eggs
6 tablespoons butter -- melted
1 cup shredded Swiss cheese
1 cup fine, dry seasoned bread crumbs
Parsley or edible flowers for garnish

Preheat oven to 350º. Cut thin slice from top of each tomato. Using a grapefruit knife make a circular cut (do not Pierce skin) and scoop out pulp gently with a spoon. Invert tomatoes on paper towels and allow to drain. Grease 10-4" individual soufflé dishes. Sprinkle the inside of each tomato with basil, salt and pepper and place upright in soufflé dishes. Gently break an egg into each shell and bake 35-40 minutes or until egg whites have set. Remove from oven.

Blend melted butter, cheese and bread crumbs together. Sprinkle the tops of each egg liberally with this mixture. Return to oven and bake until crumbs are browned, about 3-5 minutes.


Per Serving (excluding unknown items): 249 Calories; 16g Fat (56.1% calories from fat); 12g Protein; 15g Carbohydrate; 2g Dietary Fiber; 245mg Cholesterol; 492mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat.