Breakfast stuffed baked Tomatoes

By chris5863

Ingredients

• 4 Large Red Tomatoes, firm to the touch
• 4 Large eggs
• 2 English muffins halved
• 4 t chopped tarragon divided
• 4 t Stilton Blue cheese divided
• Salt and Pepper

Preparation

Step 1

Preheat oven to 350

Cut the top off of each tomato far enough down to take the entire stem and set the top aside.

Using a sharp small knife cut along the sides of the tomato to separate the ribs from the center meat. Using a spoon slowly and carefully remove the seeds and gelatin leaving as much of the outer rib as possible, repeat for each of the four tomatoes.

Crack open an egg into each of the tomatoes and top with 1 teaspoon each tarragon and Stilton cheese and season with salt and pepper and place the top back on the tomato.

Place on a half sheet pan lined with a Silpat or foil and bake for 45 minutes.

Just before the tomatoes are done toast the English muffins and place one half on each of four plates. Place a baked tomato on top of each muffin and serve.