Rating
4
Average: 4 (2 votes)
Active time
30 minutes
Yield
4 servings
Nutritioni
Ingredients

1 (10-ounce) package frozen chopped spinach, defrosted, squeezed dry

4 eggs

¼ cup chunky salsa

¼ cup shredded Monterey Jack cheese

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.

Courtesy of the Egg Nutrition Center

How'd it Taste?

Jade
4
Simple yet delicious! Thank you for a great recipe
K. Burleigh
4
A very satisfying meal. I actually made it for lunch and used chopped fresh spinach (as we had no frozen spinach on hand) and pico de gallo.

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