Baked Eggs In Tomato Shells
By: Carrie Barr
Published: Friday, December 10, 2010 - 1:02am

Ingredients




6 mediums Sized tomatoes
Salt
1 teaspoon Onion powder
1/2 teaspoon Tarragon leaves,crushed
 teaspoon Ground black pepper
6 Eggs
1 1/2 tablespoons Soft bread crumbs
2 teaspoons Grated Parmesan cheese
1 teaspoon Parsley flakes
1 teaspoon Butter or margarine

Preparation

1 Hold tomatoes at room temperature until fully ripe. Preheat oven to 350 degrees. Cut a thin slice from the stem end of each tomato. Scoop out pulp (use in stews,soups,etc.) 2 Sprinkle salt inside the tomato shells; set on board to drain, for about 10 minutes. Combine onion powder, tarragon, 1/8 teaspoon salt and black pepper; blend well.  3 Sprinkle each shell with about 1/2 teaspoon seasoning mixture. 4 Break one egg into each tomato. Place on buttered baking pan. Bake until eggs are firm, 25 to 30 minutes. 5 Combine bread crumbs, cheese, and parsley. Sprinkle around outer edge of each tomato, dot with butter. Place under a preheated hot broiler until crumbs are lightly browned, 1 to 2 minutes.