Baked Eggs and Spinach
Recipe courtesy of the American Egg Board.
1 (10-ounce) package frozen chopped spinach, defrosted, squeezed dry
4 large eggs
1/4 cup chunky salsa
1/4 cup shredded Monterey Jack cheese (1 ounce)
- Preheat oven to 325°F (160°C).
- Divide spinach evenly among four greased 6-ounce ramekins or custard cups. Press an indentation (about 2-inch diameter) into center of spinach with back of spoon. Place on baking sheet.
- Break and slip an egg into each indentation. Top evenly with salsa, then cheese.
- Bake in 325°F (160°C) oven until whites are completely set and yolks begin to thicken but are not hard, 20 to 25 minutes.
Makes 4 servings.
Lighter Option - Recipe can be made with reduced-fat cheese, if desired.
Nutritional Information Per Serving (1/4 of recipe): Calories: 121; Total Fat: 8g; Saturated Fat: 3g; Cholesterol: 218mg; Total Carbs: 4g; Fiber: 2g; Protein: 10g; Sodium: 276mg.
Recipe and photograph courtesy of the American Egg Board.