Creole Tomatoes

• 12 large firm tomatoes
• 8 hard-boiled eggs, mashed
• 6 slices bacon
• 2 onions, chopped
• 2 Tbsp. parsley, minced
• 1 1/2 sticks butter, softened
• bread crumbs
• salt and pepper to taste
• buttered bread crumbs

1. Cook bacon until crisp.
2. Drain, chop and set aside.
3. In the skillet, leave just enough bacon grease to saute onions until transparent.
4. Add to this the pulp, scooped carefully with teaspoon, from the tomatoes (do not scrape shells too thin).
5. Add the mashed eggs and enough bread crumbs to make a firm mixture. Season with butter, salt, pepper and parsley (if necessary, add a little canned tomato juice).
6. Add bacon last and stuff tomatoes with mixture.
7. Sprinkle tops with buttered bread crumbs.
8. Place stuffed tomatoes in a baking dish and bake at 350u0b0 until thoroughly heated and buttered bread crumbs are browned.
9. Do not cook long enough for tomatoes to lose shape.
10. Serve hot.

tomatoes, eggs, bacon, onions, parsley, butter, bread crumbs, salt, buttered bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=294311 (may not work)