4 medium/large ripe tomatoes
1 tablespoon extra-virgin olive oil
4 eggs
2 tablespoons fresh basil leaves, snipped
grated Parmesan cheese
salt, freshly ground pepper
4 toasted English muffins

Preheat oven to 400 degrees. Slice top third off each tomato. Scoop out seeds with small melon baller, leaving a thick wall. Rub tomatoes inside and out with olive oil and sprinkle insides with salt. Set tomatoes in baking pan and bake for 5-7 minutes until heated. Carefully break an egg into each tomato. Sprinkle with basil leaves, pepper and Parmesan cheese. Return to oven and bake 8-10 minutes until set but not firm. With a spatula transfer each tomato onto a well-toasted English muffin half. Serves 4