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Bacon and Egg Stuffed Tomatoes

Southern cuisine | Breakfast cuisine

Source and licence

"Bacon and Egg Stuffed Tomatoes" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Bacon_and_Egg_Stuffed_Tomatoes, revision 4523788), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Bacon_and_Egg_Stuffed_Tomatoes&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4523788

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

United States. Associated with United States by the source's category: Southern U.S. (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Cut tops from tomatoes.
  2. Scoop out pulp, leaving shells intact.
  3. Chop tomato pulp.
  4. Drain tomato shells and sprinkle cavities with salt and pepper.
  5. Combine tomato pulp, bacon, celery, eggs, mayonnaise, parsley, and measured salt and pepper.
  6. Stir well.
  7. Fill tomato shell with bacon and egg mixture.
  8. Sprinkle with paprika.