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Baked Tomatoes with Egg

4 Tomatoes
6 Eggs; lightly beaten
1/2 ts Dijon mustard
4 Scallions; thinly sliced
1/2 ts Basil; or 2 Tbs. fresh, chopped
1/4 c Unsalted butter; melted
2 oz Monterey Jack cheese; cut into 2 1/4 inch thick slices

Preheat oven to 400 degrees F. Using a sharp knife, cut 1/2 inch 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 rack to drain 15 minutes. Whisk together next 4 ingredients with salt and pepper to taste in a bowl. 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 about 10 minutes or until eggs are just set.

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