Eggs Baked in Tomatoes

This is more a method than a recipe. You can vary it as you like with herbs and cheese. I had a pair of rather large tomatoes and cut just the tops off, rather than halving them. An egg, including its white, filled a tomato about halfway up. Slightly smaller tomatoes might be better. I put in about 1-1/2 tablespoons of cream, but I think this was too much. No tarragon in the garden, but lots of basil. The eggs took considerably more than 20 mintes to get done. I served the tomatoes surrounded by a pilaf, rather than on fried bread. This made a nice, simple lunch dish.