Email to HybridOwner      

Recipe Categories: LyndaLoo's HOME PAGEALCOHOLIC_DRINKS APPETIZERS ASIAN BAR_COOKIES BBQ BEEF BEVERAGES BISCOTTI BREAD BREAKFAST BROWNIES Burritos_Pitas_Tacos_Wraps CAKES CAKES_Using_Cake_Mixes CANDY_and_FUDGE CASSEROLES CHEESECAKES CHICKEN CHRISTMAS_RECIPES COOKIES COPYCAT CROCKPOT DESSERTS EASTER_RECIPES ETHNIC FISHandSEAFOOD FRUIT GAME_and_WILDFOWL GUESTBOOK_COMMENTS HAMandPORK HEALTHY_RECIPES HOLIDAY_RECIPES JAMSandJELLIES MAKE_IT_AT_HOME MISCELLANOUS MUFFINS_and_SCONES PASTA PIES PIZZA POTATOES RICE SALADandDRESSING SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS TARTS TIPS TURKEY VEGETABLES VEGETARIAN Weight_Watcher_Friendly

EGGS: Baked Eggs in Spinach Cups




Source of Recipe


Southern Living Five Star Recipes


List of Ingredients




1 10 oz pkg frozen chopped spinach
2 tablespoons butter or margarine
2 tablespoons finely chopped onion
2 tablespoons all-purpose flour
1 teaspoon chicken-flavored bouillon granules
1 cup milk
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 2 oz jar diced pimientos, drained
4 large eggs
1/2 cup (2 oz) shredded cheddar cheese
grated parmesan cheese
3 slices bacon, cooked and crumbled

Recipe



Cook spinach according to package directions. Drain; press between paper towels to remove excess moisture. Set spinach aside.

Melt butter in a heavy saucepan over low heat; add onion, and cook until onion is tender. Stir in flour and bouillon granules; cook, stirring constantly, 1 minute. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in salt, nutmeg, and pimiento. Add reserved spinach, stirring well.

Spoon spinach mixture into four 6 oz custard cups, spreading up sides of cups. Break 1 egg into each cup. Place cups on a baking sheet, if desired. Cover loosely with foil.

Bake at 350 deg. for 25 to 30 minutes, or until eggs are set. Remove foil. Sprinkle with cheeses and bacon; bake, uncovered, 3 to 5 additional minutes or until cheeses melt. Serves 4