Stuffed Tomatoes & Creamed Spinach
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Minced green onion||4 Teaspoon|
|Freshly ground pepper||To Taste|
|Creamed spinach||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Preheat oven to 375°F 2.
Cut thin slice off blossom end of each tomato; remove seeds and pulp, being careful not to pierce side of tomato.
Place tomato shells in shallow baking dish.
Sprinkle 1 tablespoon Parmesan cheese inside each tomato.
Break an egg into each tomato.
Top with onion, salt and pepper.
Bake 15 to 20 minutes or until eggs are set.