Egg and Pancetta Stuffed Tomatoes

There are few things better than a lazy weekend morning, except maybe a lazy weekend morning with delicious food. The idea for this breakfast was planted by a foodgawker post, but the execution didn't seem quite right. I checked epicurious and Smitten Kitchen for further inspiration, only to be pointed to the same recipe that included pesto and intact egg yolks. The epicurious versions did offer pancetta though which seemed like a perfect addition.

In the end, I ended up making a sort of scrambled eggs with pancetta stuffed into roasted tomatoes and topped with melted cheese. I think it's the perfect combination of saltiness and sweet tomatoes. This is probably one of my best experiments in a while and should be made again. This is one serving. Feel free to scale up.

Egg and Pancetta Stuffed Tomatoes
2 tomatoes
3 slices of pancetta
2 eggs
1/2 tsp ground mustard
1/2 tsp sea salt (you might skip this as the pancetta makes it quite salty)
1 tbsp buttermilk (regular milk should be fine too)
2 tbsp freshly grated romano cheese (or parm)

1. Preheat oven to 375F.
2. Chop pancetta into bite-sized pieces and cook in a small skillet.
3. Cut off the top of the tomatoes and scoop out the innards.
4. In a small bowl, whisk together eggs, mustard, salt, and buttermilk.
5. Stir pancetta into the egg mixture.
6. Pour the egg mixture into the hollowed out tomatoes. Top with grated cheese.
7. Bake in oven for 50 minutes or until cheese is golden brown (maybe a little less than mine!) and egg is cooked through.