Tomato Egg Cups

4 medium-size vine-ripened tomatoes
Kosher salt and freshly ground black pepper to taste
4 large eggs brought to room temperature
4 tablespoons shredded white cheddar cheese
4 slices bacon, cooked and crispy
3 green onions, chopped
garlic powder to taste
4 slices toast, cut into strips

Preheat the oven to 425° F.
Slice off and set aside the top third of each tomato.
Scoop out seeds.
Place the tomatoes in a glass or ceramic baking dish.
Season with the garlic powder, salt and pepper.
Sprinkle a little of the onion into each tomato cup.
Break an egg into each tomato.
Bake, with the sliced tops on, for 10 minutes.
Remove the tops, add the bacon and cheese.
Bake until the cheese is bubbly, 5 to 7 minutes more.
Let them cool for 5 minutes.
Serve them with the tops, the rest of the onion and toast strips for dipping.