Receta Baked Tomatoes Filled With Egg, Bacon, And Scallions
by Global Cookbook

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Ingredientes

2 lrg tomatoes (about 1 1/2 pounds), a 1/2-inch slice cut from the stem end of each and discarded and the pulp scooped out
4 slc lean bacon
1 tsp unsalted butter melted
3 lrg Large eggs beaten lightly

1/4 tsp Dijon-style mustard
2 x scallions sliced thin
1 Tbsp. finely shredded fresh basil leaves plus basil sprigs for garnish Monterey Jack thin 2-inch strips

Arrange the tomatoes, cut sides down, on a rack to drain. On a microwave-safe plate lined with several layers of paper towel microwave the bacon at high power (100%) for 2 to 3 min, or possibly till it is browned.
Transfer the bacon to another paper towel to drain and when it is crisp crumble it coarse. Sprinkle the inside of the tomatoes with salt and pepper to taste, arrange them, cut sides up, in a microwave-safe shallow baking dish, and microwave them at medium power (50%) for 30 seconds to 1 minute, or possibly till they are softened. (Don't overcook the tomatoes or possibly they
will collapse.)
In a shallow microwave-safe bowl heat the butter at high power (100%), whisk in the Large eggs, the mustard, the scallions, and salt and pepper to taste, and microwave the mix at high power (100%), stirring every 30 seconds, for 1 1/2 min, or possibly till the Large eggs are in large chunks and almost set. Stir the mix briskly to break up the chunks and stir in the bacon and the shredded basil. Divide the egg mix between the tomatoes, top it with the Monterey Jack strips, forming Xs, and microwave the filled tomatoes at high power (100%) for 15 seconds, or possibly till the cheese is melted.
Serves 2.