Instructions: With sharp knife, cut upper one-third from each tomato and discard. With metal spoon, scoop out pulp and seeds, leaving outer shell. (Save tomato pieces for soup.) Sprinkle each tomato cavity with a little olive oil, then with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place tomato shells in small, shallow baking dish.

Bake 10 to 12 minutes or until tomatoes just begin to change color.

Meanwhile, in medium bowl, beat eggs with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper until just blended.

Melt butter in medium skillet over medium heat. When butter foams, pour in eggs, reduce heat to low and cook, stirring frequently, until cooked to desired consistency, 5 to 6 minutes for soft curd, 7 to 8 minutes for firmer curd. Stir in chopped basil and cook 1 minute.

Fill roasted tomatoes with eggs, heaping tops. Garnish each with 2 basil leaves or sprigs and serve hot. -

Georgeanne Brennan

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