2 large tomatoes
Salt to taste
Pepper to taste
1/4 cup Creamy Havarti or Monterey Jack cheese, shredded
2 slices bacon, crisp-cooked, drained and crumbled
2 tablespoons fresh chives, chopped
2 eggs

Preparation Instructions:

Wash tomatoes and cut off tops. Carefully scoop out insides of tomatoes leaving shells intact (wipe with a paper towel to ensure no moisture remains in the tomato "cup"). Season inside of each tomato "cup" with salt and pepper. Place 1 tablespoon shredded cheese into each tomato "cup". Sprinkle each with 1/2 of the bacon and 1 tablespoon chopped chives. Carefully break one egg into each tomato. Season with salt and pepper to taste. Divide remaining cheese into 2 portions. sprinkle one portion over egg in tomato cups.

Place tomato cups into muffin tins. Bake in 350 degree oven for approximately 20 to 30 minutes or until eggs are set to personal preference. Garnish each egg with a sprinkling of chopped chives. Serves 2.