Baked Egg in Tomato Cup


4 medium sized tomatoes on the vine (any tomato will do, but this variety is sturdier to stand up to being baked)
4 large eggs
1 tbsp butter
1/3 cup grated parmesan cheese
Freshly minced or dried basil (or any other seasoning of your choice)
Salt and pepper


Preheat oven to 375°F. Slice off the tops of tomatoes. Carefully scoop out the pulp.  Sprinkle the cavities with grated cheese. Place tomatoes in a show baking pan. Crack an egg into each tomato cup. Add ¼ tablespoon butter. Sprinkle with tarragon and season with salt and pepper.  Bake 20 to 25 minutes for runnier yolks or 25 to 30 minutes for a more firm yolk.  Top with remaining cheese and serve immediately.