Stuffed Tomatoes

6 medium sized tomatoes
salt
1/2 cup cream
1/2 cup milk
1 egg yolk
1 tin creamed spinach
2 tbls melted butter

Preheat oven to 190c.  Slice tops off tomatoes and scoop out most of the flesh.  Sprinkle insides with salt and turn upside down to drain.  Combine cream and milk with egg yolk.  Add spinach and 1tbls melted butter.  Rinse and dry tomatoes and fill with spinach mixture.  Arrange on baking dish and sprinkle with remaining butter.  Bake for 15 mins