| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Swiss | 1 | Servings | |
INGREDIENTS
| 10 | oz | Frozen chopped spinach; thawed |
| 1/2 | lb | Sliced cooked ham |
| 1/2 | c | Evaporated skim milk |
| 1/4 | ts | Grated nutmeg |
| 8 | Eggs | |
| 1 | c | Fat-free 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. 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@scsn.net> on Mar 02, 1998
A Message from our Provider:
“Our love for God is the heartbeat of our mission.”