Creole Tomatoes

Cook bacon until crisp.

Drain, chop and set aside.

In the skillet, leave just enough bacon grease to saute onions until transparent.

Add to this the pulp, scooped carefully with teaspoon, from the tomatoes (do not scrape shells too thin).

Add the mashed eggs and enough bread crumbs to make a firm mixture. Season with butter, salt, pepper and parsley (if necessary, add a little canned tomato juice).

Add bacon last and stuff tomatoes with mixture.

Sprinkle tops with buttered bread crumbs.

Place stuffed tomatoes in a baking dish and bake at 350° until thoroughly heated and buttered bread crumbs are browned.

Do not cook long enough for tomatoes to lose shape.

Serve hot.