Tomato Egg Cups

Ingredients

• 4 large eggs 
• 4 servings kosher salt and pepper black freshly ground to taste
• 4 slices buttered toast cut into strips
• 4 medium size vine-ripened tomatoes 
• 4 tablespoons cheddar cheese shredded white

Equipment

• oven
• baking pan

Directions

1. Preheat oven to 425°F.
2. Slice off and set aside the top third of each tomato. Scoop out the seeds.
3. Place the tomatoes in a glass or ceramic baking dish. Season with the salt and pepper.
4. Break an egg into each tomato.
5. Bake, with the sliced tops, for 10 minutes.
6. Top the tomatoes with the cheese and bake until the cheese is bubbly, 5 to 7 minutes more.
7. Let cool for 5 minutes.
8. Serve with the tops and toast strips (also called "soldiers"-as your child might be delighted to know) for dipping.