Fresh Stuffed Tomatoes

Ingredients

• 3 ripe medium California Tomatoes
• 4 hard boiled eggs
• 1 ripe avocado
• 1 cup baby spinach leaves (chopped)
• 4 slices pastured bacon (cut crosswise into 1/4" pieces)
• 6 asparagus tips (very lightly steamed and cooled)
• 1 tbsp extra virgin olive oil
• 1/4 tsp salt
• 1/4 tsp freshly cracked black pepper
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika

Instructions

1. 1

   Cut-off the very top of the tomatoes and scoop out the flesh and seeds, being careful not to pierce the skin. Sprinkle salt and pepper in the cavity and drizzle a little bit of olive oil. Reserve.

2. 2

   In a heavy skillet set over medium heat, cook the bacon until nice and crispy. Remove to a plate lined with paper towel to absorb excess fat. Drain fat in a separate bowl, keeping about a tablespoon in the pan.

3. 3

   Add the spinach to the pan, sprinkle with salt and pepper and cook until wilted, about 30 seconds.

4. 4

   In a small mixing bowl, add the avocado, salt, pepper, garlic powder and paprika and mash with a fork or potato masher until smooth and creamy.

5. 5

   Add the hard boiled eggs and mix them in with the avocado mixture, using your fork or masher, until well incorporated. Stir in the bacon, but keep a few pieces to garnish your stuffed tomatoes.

6. 6

   Distribute the spinach between the 3 tomatoes and pack lightly.

7. 7

   Fill the rest of the cavity with the avocado egg mixture.

8. 8

   Garnish with the asparagus tips and the remaining bacon bits.

9. 9

   Serve immediately, candle lights optional!