Baked Eggs and Spinach

Instructions

1. Heat the oven to 325°F. Divide the spinach evenly among four greased 6-ounce ramekins or custard cups. Press an indentation (about 2-inches in diameter) into the center of each helping of spinach with the back of a spoon. Arrange the ramekins on a baking sheet. 
2. Break and slip an egg into each indentation. Top each egg evenly with salsa, then with cheese.
3. Bake for about 20 minutes, until the whites are completely set and the yolks begin to thicken but are not hard.