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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
Cuisine: Cuban
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 317
% Daily Value**
Total Fat 26g
Saturated Fat 13g
Unsaturated Fat 2g
Cholesterol 443mg
Sodium 226mg
Total Carbohydrate 7g
Dietary Fiber 1g
Sugars 4g
Protein 17g
Vitamin A  34%Vitamin C  51%
Calcium  18%Iron  15%
Potassium  13%Vitamin E  7%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Tomatoes with Egg

Date Added: July 22, 2009


4 Tomatoes peeled, seeded, and chopped
1/2 Teaspoon Dijon Mustard or other
1/4 Cup Unsalted Butter melted
6 Eggs lightly beaten
4 Scallions thinly sliced
1/2 Teaspoon Basil or 2 Tbs. fresh, chopped
2 Ounces Monterey Jack Cheese cut into 2=D71/4 inch thick slices
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1. Preheat oven to 400 F Using a sharp knife, cut 1/2 inch off the stem end of each tomato.

2. Discard top end and scoop out pulp from tomato, leaving a thick shell.

3. Sprinkle inside of tomatoes with salt. Invert on a rack to drain 15 minutes.

4. Whisk together next 4 ingredients with salt and pepper to taste in a bowl.

5. Arrange tomatoes in a shallow baking pan. Place in oven and bake 5 minutes.

6. Pour 1 Tbs. melted butter in each tomato. Fill tomato cavities with egg mixture.

7. Top with strips of cheese and bake about 10 minutes or until eggs are just set.

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Dietary Notes:
This recipe is high in Vitamin A with 34% of your daily recommended intake per serving. This recipe is high in Vitamin C with 51% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Butter, Tomato, Cheese, Spring Onion, Mustard allergies.
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