Egg and Ham Filled Tomatoes

• 8 large firm tomatoes
• 6 eggs
• 14 cup light cream
• 14 cup chopped fresh parsley
• 2 tablespoons chopped chives
• 100 g shaved leg ham, chopped
• 12 cup grated tasty cheese
• salt and pepper, to taste
• toast, to serve

1. Cut tops off tomatoes, about 4cm in diameter.
2. Cut a small slice from base of each tomato to sit flat.
3. Scoop out pulp.
4. Place tomatoes on an oven tray lined with baking paper.
5. Whisk eggs and cream in a large bowl until combined.
6. Stir in herbs, ham and half the cheese and season with salt and pepper.
7. Pour filling into tomato cases.
8. Divide remaining cheese and sprinkle over top of each tomato case.
9. Cook in a moderate oven (180C) for about 45 minutes or until egg is set.
10. Serve tomatoes on toast.

tomatoes, eggs, light cream, parsley, chives, ham, tasty cheese, salt

Taken from www.food.com/recipe/egg-and-ham-filled-tomatoes-261964 (may not work)