Baked Eggs in Tomato Cups

More retro tomato cup fun!
5 medium tomatoes
1/2 teasppon salt
2 tablespoons butter
5 eggs
5 slices bacon
Parsley

Wash tomatoes, remove cores at stem end, then scoop out enough of the pulp to provide space for each egg. Save pulp. Sprinkle salt inside of tomatoes. Divide butter and put a portion into each tomato. Place in a shallow greased baking pan and place in a moderately hot oven (400 degrees F.) and bake 7 to 8 minutes.Remove from oven and quickly break an egg into each tomato cup. Pour removed tomato pulp around tomatoes. Return to oven and cook eggs to desired consistency. Meanwhile pan-broil bacon until done. Arrange tomatoes on hot platter, garnish with bacon and parsley. 5 servings. The Modern Family Cookbook

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