VOTE AT THESE COOKING WEB RINGS
INGREDIENTS:
 | 8 medium-large tomatoes |
| 4 1/2 tsp butter or margarine |
| 1 Tbsp flour |
| 1/3 cup half-&-half |
| 1/2 tsp salt |
| 1/4 tsp white pepper |
| 1 cup shredded cheddar cheese |
| 3 eggs, separated |
DIRECTIONS: Slice off the tops of each tomato & scoop out the pulp with a spoon. Lightly salt the inside of each tomato & turn upside down on a paper towel for 15 minutes to drain excess liquid. Melt butter in a quart sauce pan over low heat. Remove from the heat & blend in the flour. When the flour & butter forms a roux, return the pan to the heat & whisk in the half-&-half, salt & pepper. Continue to cook until smooth & thick. Beat the egg yolks & in a separate bowl beat the egg whites until soft peaks are formed. Over low heat, add the cheese to the white sauce & stir until the cheese is melted. Remove from the heat & add the egg yolks. When the egg yolks are combined, fold in the egg whites. Spoon the mixture into the tomato cups, filling each about 3/4 full. Place the tomatoes in a baking pan coated with vegetable spray & bake at 350 F uncovered for about 15 minutes or until eggs are puffed up & browned.
SERVINGS: 8
CHEESE-TOMATO CUPS