6 med. tomatoes
4 eggs
1/4 c. milk
1/4 tsp. salt
1/8 tsp. pepper
1 can (4 3/4 oz.) chicken spread
1 tbsp. butter
Dill weed or chopped parsley

Preheat oven to 350°F. Remove tops from tomatoes and scoop out seeds. In a bowl, beat together eggs, milk, salt and pepper. Blend in chicken spread. Over moderate heat, melt butter in a skillet. Add egg mixture. Cook like scrambled eggs. Fill tomato cups with scrambled eggs and place on baking sheet. Sprinkle with dill weed. Bake in preheated oven for 10 minutes. Serve with toast, if desired.

Makes 6 servings.