Baked Tomatoes with Egg and Bacon

4 tomatoes\cooked
8 slices bacon
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. Heat a heavy nonstick skillet over medium heat. Sauté bacon 3-4 minutes per side or until crisp. Transfer bacon to paper towels to drain. Crumble and set aside. Whisk together next 4 ingredients with salt and pepper to taste in a bowl. Stir in bacon and set aside. 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.

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