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Treat your family to a breakfast treat or serve these fancy tomatoes at your next brunch. Serve with orange juice and toasted English muffins.

Egg-Stuffed Breakfast Tomatoes

1 (12-ounce) package STOUFFER'S® Welsh Rarebit, cooked according to package instructions
8 medium tomatoes
8 large eggs
1/4 cup finely diced onion
1/4 cup shredded cheddar cheese
4 teaspoons butter or margarine, melted
2 teaspoons chopped fresh parsley

1. Preheat oven to 350°F (175°C). Grease baking sheet.
2. Cut 1/2-inch slice from top of each tomato; scoop out pulp, leaving shell intact. Place tomatoes upside down on paper towels and drain for 5 minutes. Place tomatoes right side up on prepared baking sheet; season with salt and ground black pepper.
3. Break an egg into each tomato. Sprinkle evenly with onion and cheddar cheese. Drizzle with butter.
4. Bake in preheated oven for 25 minutes or until eggs are set.
5. Prepare Welsh rarebit according to package directions. Pour over eggs; garnish with parsley.

Makes 4 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.

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