• 4 tomatoes
• 6 eggs, lightly beaten
• 1/2 tsp. Dijon mustard
• 4 scallions, thinly sliced
• 1/2 tsp. basil, or 2 Tbs. fresh, chopped
• 1/4 cup unsalted butter, melted
• 2 ounces Monterey Jack cheese, cut into 2x1/4 inch thick slices

Preheat oven to 400°F. Using a sharp knife, cut 1/2 inch off the stem end of each tomato. Discard top end and scoop out pulp from tomato, leaving a thick shell. Sprinkle inside of tomatoes with salt. Invert on a rack to drain 15 minutes. Whisk together next 4 ingredients with salt and pepper to taste in a bowl. Arrange tomatoes in a shallow baking pan. Place in oven and bake 5 minutes. Pour 1 Tbs. melted butter in each tomato. Fill tomato cavities with egg mixture. Top with strips of cheese and bake about 10 minutes or until eggs are just set.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 306, fat 23.4g, 68% calories from fat, cholesterol 325mg, protein 13.9g, carbohydrates 11.3g, fiber 3.3g, sugar 7.2g, sodium 196mg, diet points 7.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.8, Fruit: 0.0, Bread: 0.0, Lean meat: 1.7, Fat: 3.7, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Fumé Blanc, Chianti, or Chenin Blanc.