Egg Stuffed Tomatoes With Russian Dressing

Ingredients

• 4 firm tomatoes
• Shortening (for rubbing outside)
• 1/2 cup water
• 4 eggs
• 3/4 cup milk
• 2 tablespoons finely minced parsley
• 1 tablespoon grated onion
• 1 teaspoon salt
• 1/2 teaspoon paprika
• Russian dressing (for serving)

Method

1. 1 Cut a slice from the top of each tomato and scoop out the centers with a spoon.
2. 2 Rub the outside of the tomatoes with shortening. Place them in a baking dish and pour 1/2 cup water into the dish to prevent bursting.
3. 3 In a bowl, beat together eggs, milk, parsley, onion, salt, and paprika until well mixed.
4. 4 Pour the egg mixture into the hollowed tomatoes. Bake in a moderate oven (350°F) until the custard is firm in the center.
5. 5 Cool the tomatoes and chill on ice. Serve cold with Russian dressing.