Baked Egg Stuffed Tomatoes with a Green Hollandaise

Step 1: Tomatoes ... First, make sure the tomatoes will set upright, you don't want them to roll over. You can cut a little slice off the bottom so it will set upright if necessary. Also, if you choose the right size dish, all 4 tomatoes should sit nicely in the pan side by side which will keep them upright as well.

Step 2: Then, cut off a slice off the top of the tomato and scoop out the inside. Season well with salt and pepper. Add 1 tablespoon of the cheese and crack the egg into the tomato. It should almost come up to the top of the tomato. Season the egg with salt and pepper. Spray a small casserole dish with a non stick spray, or you can line it with parchment paper and bake in a 400 degree oven, 1 shelf up from the middle, for approximately 20 minutes. Just keep an eye on them - you want whites set and the yolks still runny.

Step 3: Salad ... Add arugula to a small bowl with a squeeze of lemon, salt and pepper, toss, and add to the 4 plates.

Step 4: Hollandaise ... Add the eggs, lemon (start with 1 1/2), parsley, dill, salt, and pepper, and pulse to combine. Then on medium high heat, add the hot melted butter, very very little at a time. You want to do just a very light stream. Otherwise you will cook the eggs; and the sauce will not thicken. It is almost like adding a few drops at a time - it is that slow. Once the sauce gets started you can add it a bit quicker, but still you want that slow stream.

Step 5: Serve ... Add the tomato on top of your arugula, and finish with a drizzle of the hollandaise over the tomato. Delish! and ENJOY!