| 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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