Yield: 1 Servings
|10 ounces||Frozen chopped spinach; thawed|
|½ pounds||Sliced cooked ham|
|½ cup||Evaporated skim milk|
|¼ teaspoon||Grated nutmeg|
|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