Recipe: Broiled Tomatoes Nested with Spinach

BROILED TOMATOES NESTED WITH SPINACH

"One of Finland's most colorful and delicious vegetable dishes is creamed spinach baked in juicy-ripe tomatoes. To short-cut preparation time, we've substituted thick tomato slices and mounded the spinach on top."

1 (10 oz) pkg frozen chopped spinach, thawed completely
1/4 cup frozen chopped onion
3 tbsp butter or margarine, divided use
1/8 tsp ground nutmeg
1 tsp salt, divided use (or to taste)
1/4 tsp ground black pepper, divided use (or to taste)
3 tbsp mayonnaise (or salad dressing)
2 tbsp grated Parmesan cheese, divided use
3 medium ripe tomato
1 hard-boiled egg, chopped (for garnish)

Press thawed spinach as dry as possible in a strainer; reserve.

Brown onion in 2 tablespoon of the butter in a medium skillet.

Add nutmeg, 1/2 teaspoon of the salt, 1/8 tsp of the pepper and the spinach. Mix well, cover, lower heat to medium and cook 4-5 minutes, just until spinach is cooked through.

Mix in mayonnaise and 1 tablespoon of the parmesan; set aside.

Cut tops and bottoms off tomatoes, then divide center portion of each into two thick slices (about 1 1/4-inches thick). Lay slices flat in a shallow 9-inch flameproof dish. Dot with remaining 1 tablespoon butter and sprinkle with the remaining salt, pepper and remaining 1 tablespoon Parmesan.

Broil, with tops 4-5-inches from the heat about 3 minutes, just until bubbling.

Remove from broiler, mound spinach in the center letting tomato show around the edges.

Broil 2-3 minutes longer, until sizzling, and serve.

Just before serving, scatter sieved hard-cooked egg yolk and chopped egg white on top of spinach.

Makes 6 servings
Source: magazine recipe clipping