'Baked Eggs in Tomato Cups'
4 medium sized tomatoes on the vine
4 large eggs
1 tbsp butter
Freshly minced or dried thyme
Salt and pepper
Heat oven to 375. Slice off the tops of tomatoes. Carefully scoop out the pulp. Place tomatoes on a shallow baking pan. Crack an egg into each tomato cup. Add ¼ tablespoon butter, sprinkle with thyme (or seasoning of your choice) and season with salt and pepper. Bake for 25 to 30 minutes . Remove and serve immediately with toast.
*If you prefer your egg yolks to be runny, bake for 20 to 25 minutes.*