Cookbook:Bacon and Egg Stuffed Tomatoes

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Bacon and Egg Stuffed Tomatoes
Category Vegetable recipes
Servings 6
Time ½ hour

Cookbook | Ingredients | Recipes | American cuisine | Southern cuisine | Breakfast cuisine

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Cut tops from tomatoes.
  2. Scoop out pulp, leaving shells intact.
  3. Chop tomato pulp.
  4. Drain tomato shells and sprinkle cavities with salt and pepper.
  5. Combine tomato pulp, bacon, celery, eggs, mayonnaise, parsley, and measured salt and pepper.
  6. Stir well.
  7. Fill tomato shell with bacon and egg mixture.
  8. Sprinkle with paprika.