Buttermilk Eggs in Tomato Shells

== Description ==
Contributed by Paula in California via Catsrecipes Y-Group
* Serves 4 
== Ingredients ==
* 4 medium large ripe tomatoes (5 to 6 ounces each)
* ½ cup buttermilk
* 4 extra large eggs
== Directions ==
# Preheat oven to 350°F.
# Cut a very thin slice from bottom of each tomato so that it won't wobble.
# Do not cut into the liquid part of the tomato.
# Cut a ½ inch slice off tops of tomatoes and scoop out seeds and pulp from cavity, leaving the shell of the tomato intact and being careful not to penetrate the bottom.
# Sprinkle insides of tomatoes with salt and freshly ground pepper.
# Put ½ tablespoon buttermilk in bottom of each shell.
# Fill each shell with a raw egg, which will come almost to the top of tomato.
# Carefully spoon 1 tablespoon buttermilk on top of each.
# Sprinkle with salt.
# Place in shallow baking dish and bake 25 minutes, or until eggs are set but not overcooked.
Category:Cathy's Recipes
Category:Tomato Recipes
Category:Buttermilk Recipes
Category:Egg Recipes