Baked Tomatoes Filled with Egg, Bacon, and Scallions

1. 1

   Arrange the tomatoes, cut sides down, on a rack to drain.

2. 2

   On a microwave-safe plate lined with several layers of paper towel microwave the bacon at high power (100%) for 2 to 3 minutes, or until it is browned.

3. 3

   Transfer the bacon to another paper towel to drain and when it is crisp crumble it coarse.

4. 4

   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 until they are softened.

5. 5

   (Do not overcook the tomatoes or they will collapse.)

6. 6

   In a shallow microwave-safe bowl melt the butter at high power (100%), whisk in the eggs, the mustard, the scallions, and salt and pepper to taste, and microwave the mixture at high power (100%), stirring every 30 seconds, for 1 1/2 minutes, or until the eggs are in large chunks and almost set.

7. 7

   Stir the mixture briskly to break up the chunks and stir in the bacon and the shredded basil.

8. 8

   Divide the egg mixture 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 until the cheese is melted.

* Per serving · 4 servings · Values may vary.

No additional tips available.