| 1. |
Pre-heat the oven to 350° F (180° C). |
| 2. |
Cut a slice off the tops of the tomatoes and, using a teaspoon, carefully scoop out the pulp and seeds without piercing the shells. |
| 3. |
Turn the tomato shells upside down on paper towels and let drain for 15 minutes. Season the insides of the shells with salt and pepper. |
| 4. |
Place the tomatoes in an oven proof dish just large enough to hold them in a single layer. |
| 5. |
Carefully break 1 egg into each tomato shell, then top with 1 tablespoon of cream and 1 tablespoon of shredded cheese. |
| 6. |
Bake in the preheated oven for 15-20 minutes, or until the eggs are just set. Serve hot. |
| 7. |
Note: shredded asiago or other cheeses work well too. |
