4 lg. (about 2 lbs.) tomatoes
1/4 c. seasoned or unseasoned bread crumbs
4 eggs
1/4 tsp. salt
1/8 tsp. ground black pepper
1/2 c. shredded Swiss cheese
1 tsp. basil leaves, crushed

Use tomatoes held at room temperature until fully ripe. Cut a 1/4 inch slice from the top of each tomato. Scoop out pulp from tomatoes leaving 1/4 inch thick shells. Use tops and pulp in soup, stews, etc. Place one tbsp. bread crumbs on the bottom of each tomato shell. Place in an 8 inch square baking dish. Separate eggs, placing egg whites in a large mixing bowl, leaving each yolk intact in an egg shell half. Using an electric mixer at high speed, beat egg whites, salt and black pepper until stiff peaks form. Gently fold in Swiss cheese and basil. Spoon egg white mixture into tomato shells, dividing evenly. Using the back of a tablespoon. Make 4 indentations in egg whites. Slide an egg yolk into each indentation. Cover dish with a foil tent. Bake until yolks are set 12 to 15 minutes. Serve immediately. Makes 4 servings.