Tomato Egg Nests with Spinach Bruschetta

4 medium vine tomatoes at room temperature
4 large eggs at room temperature
2 to 3 tsp. extra virgin olive oil
2 garlic cloves, finely minced
1 bunch flat-leaf spinach, stemmed, washed and dried
4 thick slices whole-wheat bread, grilled or toasted
Salt and freshly ground black pepper
Set baking rack in center of oven. Preheat oven to 400 degrees.

Slice tops off tomatoes. Scoop out soft flesh and seeds, turning each tomato into a cup-like shell.

Break 1 egg into small cup. Slide it into one tomato shell. Set shell in a casserole dish (that has a cover) large enough to hold 4 tomato shells. Repeat with remaining eggs. Sprinkle eggs with salt and pepper. Cover casserole.

Bake until egg whites are softly set all the way through, (not runny), about 20 to 30 minutes.

Meanwhile, heat oil in large skillet over medium-high heat. Saute garlic 1 minute, taking care not to let it color.

Add spinach all at once. Stir with wooden spoon until leaves are coated with oil and wilted. Cook, stirring occasionally, until tender, about 4 minutes. Turn spinach onto cutting board and chop coarsely.

To serve, spread a quarter of spinach over each slice of bread. Place one slice on each of 4 plates. Using tongs or large spoons, set a baked tomato on each spinach-topped bread slice. Serve immediately.

Makes 4 servings
Per serving: 254 calories, 10 g. total fat (2 g. saturated fat), 30 g. carbohydrate, 13 g. protein, 5 g. dietary fiber, 300 mg. sodium.

Source: American Institute for Cancer Research