Spinach Tartlets

Name: Spinach Tartlets
Ingredients: '1 1/2 cups cooked spinach, drained and chopped'; salt and pepper to taste; '1/8 teaspoon ground nutmeg'; '1 tablespoon grated onion'; '1 lightly beaten egg'; '1/2 cup milk'; '1 tablespoon butter or margarine'; '1 hard-boiled egg, chopped'; '2 firm tomatoes'; '1 tablespoon grated Parmesan cheese'; '1 tablespoon biscuit crumbs'

1
'1 1/2 cups cooked spinach, drained and chopped'
2
salt and pepper to taste
3
'1/8 teaspoon ground nutmeg'
4
'1 tablespoon grated onion'
5
'1 lightly beaten egg'
6
'1/2 cup milk'
7
'1 tablespoon butter or margarine'
8
'1 hard-boiled egg, chopped'
9
'2 firm tomatoes'
10
'1 tablespoon grated Parmesan cheese'
11
'1 tablespoon biscuit crumbs'

Ingredients

1
'1 1/2 cups cooked spinach, drained and chopped'
2
salt and pepper to taste
3
'1/8 teaspoon ground nutmeg'
4
'1 tablespoon grated onion'
5
'1 lightly beaten egg'
6
'1/2 cup milk'
7
'1 tablespoon butter or margarine'
8
'1 hard-boiled egg, chopped'
9
'2 firm tomatoes'
10
'1 tablespoon grated Parmesan cheese'
11
'1 tablespoon biscuit crumbs'

Directions

1
Acknowledge the oven to moderate temperature (170°F)
2
Mix together the spinach with salt, pepper, and nutmeg, onion, egg, milk, butter or margarine, and hard-boiled egg
3
Mix well and pour into 6 tartlet molds or muffin cups, greased
4
Place in a moderate oven (170°F) in a water bath, uncovered, and leave for about 40 minutes, until firm
5
Cut the tomatoes into 6 slices and place them in a refrigerator dish not too large
6
Mix together the biscuit crumbs with grated Parmesan cheese and sprinkle this mixture over the tomatoes
7
Bake in the oven until golden
8
Unmold each tartlet onto a large tomato slice and serve
9
Serve 6 portions.