With an impending vacation next week I realized the fridge was in need of a bit of clearing. I scooped the centers out of my tomatoes, lined them with basil leaves and then broke an egg into each. I topped them with some Asagio cheese and baked them at about 375 F for 30 minutes until the egg was just firm and the cheese was lightly browned. A sprinkle of salt and pepper and lunch was served. (Obviously you needn’t cook these as long as I did if you prefer a softer yolk.) I’ll have to make these again as I really quite liked them.