| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Swiss | 1 | Servings | |
INGREDIENTS
| 10 | oz | Frozen chopped spinach; thawed |
| 1/2 | c | Half and half |
| 1/4 | ts | Grated nutmeg |
| 8 | Eggs | |
| 1 | c | Swiss cheese; grated |
| 4 | sl | Pumpernickel rye bread; toasted |
INSTRUCTIONS
Prep: 5 min, Cook: 15 min. Preheat oven to 325°F. Place spinach in a sieve and press to squeeze out as much water as possible. Spread spinach in bottom of 4 lightly buttered shallow ramekins or individual gratin dishes. Drizzle each with 1 Tbs. half and half. 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 with toast. This recipe serves 4 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 4. Posted to recipelu-digest by molony <molony@scsn.net> on Feb 07, 1998
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