Tomatoes and Eggs Brunch

1 teaspoon butter, melted
1 teaspoon olive oil
4 large tomatoes
2 cloves of garlic, crushed
1 teaspoon of salt
1/2 teaspoon black pepper
1 oz cooked ham, finely chopped
4 eggs
4 tablespoons of heavy cream
1 teaspoon dried basil
1/4 cup Parmesan cheese, grated

Preheat oven to 350*.

Grease  baking sheet with butter and olive oil.

Slice off the tops of the tomatoes.  Place the tomato lids aside to be cored, diced and used as garnish later.

Scoop out and discard the seeds from the tomatoes.  Set the tomato shells upside-down on paper towels to drain.  then turn the shells up-right on the baking sheet and sprinkle the insides with the garlic, salt and pepper.

Place one quarter of the ham in each tomato.  Gently break an egg into each tomato shell, being careful not to break the yolk.  Add the cream to each tomato shell.  Sprinkle each with basil and Parmesan cheese.

Place in the oven and bake for about 15 to 20 minutes or until the eggs have just set.

Remove the baking sheet from the oven.

Transfer the tomatoes to individual plates and serve immediately.

This is a great brunch dish served with crusty French bread and an assortment of fresh fruit.