Baked eggs with ham and spinach

Yield: 1 Servings

Measure Ingredient
10 ounces Frozen chopped spinach; thawed
½ pounds Sliced cooked ham
½ cup Evaporated skim milk
¼ teaspoon Grated nutmeg
8 Eggs
1 cup Fat-free Swiss cheese; grated
4 slices Pumpernickel rye bread; toasted

Prep: 5 min, Cook: 15 min.

Preheat oven to 325øF. Place spinach in a sieve and press to squeeze out as much water as possible. Place ham in bottom of 4 lightly buttered shallow ramekins or individual gratin dishes. Spread spinach over ham. Drizzle each dish with 1 Tbs. milk. Season with nutmeg and salt and pepper to taste.

Carefully break 2 eggs into each dish. Drizzle with remaining milk and sprinkle with cheese. Bake 12-15 minutes, until whites are just set and cheese is melted. Serve over toast Posted to recipelu-digest by molony <molony@...> on Mar 02, 1998

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