Finely chop the onion and tomato. Sautee for a few minutes until soft.
Add the frozen spinach with a splash of water and cook down. Use your spoon or spatula to help the spinach break down/thaw. This will take about 5 minutes.
Add the boursin cheese in pieces and add the cream. Let that melt and meld together. Cover and leave that to bubble until creamy and thick, about 5 minutes.
Empty into your baking dish. Sprinkle over the cheese and breadcrumbs. Place under a hot grill for 5-10 minutes until bubbling and golden.
Apply To Face With Big Gusset Problems.
Notes
Use frozen spinach but if you are using fresh use 3 x 200 grams bags. You will need to let each bag cook down before adding the next.
Great with roasted meats and steaks.
Get ahead by completely making it up to the pre grilling stage. Cover and set aside in the fridge. Place in a pre heated oven 180 C/350 F/Gas Mark 4 for 15 minutes before placing it back under the grill for the recommended time.
Store any leftovers covered in the fridge.
Reheat leftovers covered in a 180 C/350 F/Gas Mark 4 for 15 minutes or so. I would reheat covered in the microwave for individual portions.
You can freeze creamed spinach for up to 3 months. Allow to cool before freezing in a container.