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Stuffed Baked Tomatoes And Eggs With Pancetta


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8 heirloom or vine-ripened tomatoes , (2-1/2 inches/ 6 cm diameter)

1/2 tsp salt

3 tbsp basil pesto

8 thin slices pancetta , (at least 3 inches/8 cm diameter) or thinly sliced prosciutto

8 small eggs , (at room temperature)

4 tsp butter

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