Egg Scramble Filled Tomatoes Recipe
Ingredients
| Tomatoes | 4 Medium | |
| Onion | 1 , chopped | |
| Bacon rashers | 2 , chopped | |
| Butter | 2 Teaspoon | |
| 3 eggs, lightly beaten | ||
| Quarter cup cream | ||
| Half cup grated tasty cheese | ||
| Paprika | ||
| Chopped parsley | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1.Cut a thick slice from top of each tomato, scoop out pulp carefully with teaspoon; do not break skin of tomato. Chop pulp finely.
2. Combine onion, bacon and butter in small bowl, cook on HIGH for three minutes, add tomato, cook on HIGH for one minute.
3. Place eggs and cream in bowl, cook on HIGH for one minute, stir outside edges into centre, cook on HIGH for further two minutes, stir once during cooking. Add seasonings and half the cheese, fold through bacon mixture.
4. Spoon egg and bacon mixture into tomatoes, top with remaining cheese, dust lightly with paprika. Cook tomatoes on plate on HIGH for three minutes. Sprinkle with parsley.
2. Combine onion, bacon and butter in small bowl, cook on HIGH for three minutes, add tomato, cook on HIGH for one minute.
3. Place eggs and cream in bowl, cook on HIGH for one minute, stir outside edges into centre, cook on HIGH for further two minutes, stir once during cooking. Add seasonings and half the cheese, fold through bacon mixture.
4. Spoon egg and bacon mixture into tomatoes, top with remaining cheese, dust lightly with paprika. Cook tomatoes on plate on HIGH for three minutes. Sprinkle with parsley.
Chef
