Active time30 minutes
1 (10-ounce) package frozen chopped spinach, defrosted, squeezed dry
¼ cup chunky salsa
¼ cup shredded Monterey Jack cheese
- 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.
- Break and slip an egg into each indentation. Top each egg evenly with salsa, then with cheese.
- Bake for about 20 minutes, until the whites are completely set and the yolks begin to thicken but are not hard.
Courtesy of the Egg Nutrition Center
Saturated Fat: 3g
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