Creamy Baked Tomatoes With Parmesan Toast

• 6 None beefsteak tomatoes, tops cut off and reserved, flesh and seeds scooped out
• 1 1/2 tbsp butter
• 1 clove garlic, chopped
• 10.5 oz spinach, trimmed, chopped
• 1/3 cup heavy cream
• 1 pinch ground nutmeg
• 7 None eggs
• 6 slices whole wheat bread, cut into sticks
• 2 tbsp Parmesan cheese, freshly grated
• None None mixed greens, to serve

1. Preheat oven to 350u0b0F. Place tomatoes and reserved tops on a baking tray.
2. Heat butter over medium-high heat. Add garlic and spinach. Cook, stirring, for 2-3 mins, until spinach is just wilted. Set aside to cool slightly. Add cream and nutmeg. Season. Mix in 1 egg then distribute between tomatoes.
3. Using a spoon, make a dip in spinach mixture to make room for eggs. Crack an egg into each tomato. Bake for 12 mins, or until egg white has set. Grind pepper over top.
4. Preheat broiler. Place bread on a baking tray. Broil until toasted on 1 side. Flip over and sprinkle with Parmesan. Broil until golden brown.
5. Serve tomatoes with toast, salad and reserved tomato tops.

beefsteak tomatoes, butter, clove garlic, heavy cream, ground nutmeg, eggs, whole wheat bread, parmesan cheese, mixed greens

Taken from recipes-plus.com/api/v2.0/recipes/25655 (may not work)