4 Servings 45 min Cook
4 Medium whole (2-3/5" dia) Tomatoes
2 Strip cooked Bacon
4 Large Egg
1 Tbsp Olive Oil
1 Dash Salt
1 Dash Pepper
Preheat the oven to 425 degrees F.
Cook bacon in a skillet over medium heat until desired crispiness is reached.
Drain on paper towels before chopping; set aside.
Cut the tops of the tomatoes off.
Using a paring knife, spoon, or fork, clean out the inside of each tomato — think of it as creating a tomato ramekin.
Evenly divide the diced bacon between the four tomatoes.
Beat four eggs separately and pour one by one into each tomato ramekin, right on top of the diced bacon.
Divide the ghee/oil evenly between the four filled tomatoes.
Sprinkle salt and pepper over the tomatoes to taste.
Place the tomatoes in a Pyrex baking dish and bake for 40 or 50 minutes until the eggs are cooked through.