Prep 15 mins
Cook 20 mins
From The Big Book of Breakfast, 2003, by Maryana Vollstat.
- 1 (6 ounce) bag fresh spinach, cooked, drained, chopped, and squeezed dry
- 4 large eggs
- salt, pepper
- 1⁄4 cup salsa
- 1⁄4 cup grated monterey jack cheese
- Preheat oven to 350 degrees Fahrenheit. Divide spinach equally 4 buttered or sprayed custard cups. Press the spinach into the cups and make an indentation in the center of each. Break an egg into each indentation and season to taste. Top each egg with 1 tbsp salsa and 1 tbsp cheese. Place cups in a baking dish and fill dish with hot water 1/3 of the way up the sides of the cups. Bake until whites are set and yolks begin to firm up, about 20 minutes. Serve immediately in the custard cups.