Rice Stuffed Tomatoes

• 6 medium sized Blush tomatoes
• 1 cup cooked rice
• 2 rashers cooked bacon (chopped)
• 4 tbs. grated cheese
• 1 egg
• ¾ cup milk
• Salt and pepper to taste
• 1 dessert spoon of chopped parsley

1. Wash and dry tomatoes, cut slice from top of each, scoop out about dessertspoon of pulp and mix with rice, bacon, cheese, salt and pepper. Then place mixture into hollowed tomatoes.
2. Beat egg, add milk and parsley then spoon carefully over rice mixture. Replace top piece on each tomato and stand on well-greased baking dish. Cook in moderate oven for 40—50 minutes.