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Deer Run Inn
St. Helena, California
Baked Eggs in Tomato Shells
Preheat oven to 350 degrees. Cut tomatoes in half crosswise. Leaving a half-inch shell (be careful not to cut through), scoop out the pulp from each half. Place tomato shells, hollow side up, in the baking dish. Sprinkle each with salt, pepper, and basil. Carefully break an egg into each tomato shell. Sprinkle each egg with 1/2 teaspoon of cheese and 1/4 teaspoon of parsley. Drizzle 1/2 teaspoon of butter over each.
Bake in a 9 x 13-inch baking dish for 20 to 25 minutes or until the eggs are set to your liking. Serve with sausage links and biscuits.
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