1/2 cup blanched spinach, well drained
2 Large Fresh Eggs
1 tablespoon crumbled cooked bacon
1/2 tablespoon minced parsley
1 tablespoon cream
Preheat oven to 40O' F. For each serving, butter an oven-proof baking dish. Place spinach in bottom of dish. Break eggs over the mixture and sprinkle with bacon and parsley. Drizzle with cream. Bake 10 to 12 minutes until yolks are thickened.
To blanch fresh spinach, place 1 teaspoon oil in non-stick fry pan over high heat. Add spinach and 1 tablespoon water, cover and let cook about 1 minute.
Bake eggs on a bed of any vegetables, ratatouille, sauteed zucchini, mushrooms, refried beans, hash, crushed tomatoes. Top with grated cheese.
Nutrition Information per serving
Calories 200, Protein 16 g., Carbohydrates 4 g., Fat 13 g., Cholesterol 434 mg., Sodium 229 mg., Iron 2 mg.