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Cookbook:Bacon and Egg Stuffed Tomatoes

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

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

Bacon and Egg Stuffed TomatoesEdit

IngredientsEdit

ProcedureEdit

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