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| Baked Eggs & Spinach | |||||
| Ingredients: | |||||
| 2 pounds | freshly washed & trimmed spinach | ||||
| 3 tablespoons | butter or olive oil | ||||
| 8 | eggs | ||||
| salt | |||||
| pepper | |||||
| 1/2 cup | plain bread crumbs | ||||
| 1/2 cup | cream cheese | ||||
| Directions: | |||||
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Preparation Preheat the oven to 350°F. Bring a large pot of water and salt to boil. Cook spinach in water and for about a minute, or until it is bright green and tender. Drain well. When it is cool enough to handle, squeeze moisture out and chop it. Place the butter or oil in a 9 x 13‐inch baking pan and put the pan in the oven. When the butter melts or the oil is hot, toss the spinach in the pan, stirring to coat with oil. Spread the spinach out and make 8 small nests in the spinach. Crack 1 egg into each. Top with salt, pepper, cheese, and bread crumbs. Bake for 15 to 20 minutes, or until the eggs are just set and the whites solid. Scoop out some spinach with each egg. Can be served on toast or with toasted English muffins. |
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