6 med. tomatoes
1/2 tsp. salt
2 (10 oz.) pkgs. frozen chopped spinach
2 tbsp. butter
2 tbsp. flour
3/4 c. milk
2 hard cooked eggs

Using sawtooth cut, remove top 1/4 inch from each tomato; remove seeds. Sprinkle inside with salt. Cook fresh spinach according to package directions and drain well. Add butter and stir until melted. Blend together milk and flour and add to spinach. Cook and stir until thick and bubbly. Sieve 1 egg yolks and set aside. Chop remaining egg and egg white and add to spinach. Fill tomato with mixture. Place in 10 x 6 x 2 inch baking dish. Bake at 370 degrees for 15-20 minutes. Sprinkle with chives and egg yolk just before serving.