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1
Arrange the tomatoes, cut sides down, on a rack to drain.
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2
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.
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3
Transfer the bacon to another paper towel to drain and when it is crisp crumble it coarse.
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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 possibly till they are softened.
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5
(Don't overcook the tomatoes or possibly they
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6
will collapse.)
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7
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.
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8
Stir the mix briskly to break up the chunks and stir in the bacon and the shredded basil.
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9
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.
