Egg Stuffed Tomatoes

You can either have your eggs scrambled or sunny side-up. Only difference is the temperature of the oven and the duration of the cooking process. Serving size depends on number of people and how many they want. One egg per tomato.

Sunny side-up directions:

Cut off the top of the tomatoes and core. Preheat oven to 350F. Drop a teaspoon of butter in the bottom of the tomato then crack and add the egg. Put the tomatoes in a muffin pan and bake for 15-20 minutes. Salt and pepper to taste. Garnish with fresh parsley, optional.

Scrambled egg directions:

Cut off the top of the tomatoes and core. Preheat oven to 425F. In a bowl whisk the eggs. Add eggs to cored tomatoes, then and add a pinch of Parmesan cheese and some salt and pepper to taste. Put tomatoes in a foil lined muffin pan and bake 25 minutes.