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Baked Eggs In Spinach Cups

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Ingredients
  Garlic 1 Clove (5 gm), chopped
  Margarine 2 Teaspoon
  Cooked chopped spinach 1 Cup (16 tbs), well drained
  All purpose flour 2 Teaspoon
  Skim milk 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Swiss cheese 2 Ounce, shredded
  Eggs 2
Directions

Preheat oven to 350°F.
In 8-inch skillet heat margarine until bubbly and hot; add garlic and saute for 1 minute.
Add spinach and cook over medium heat, stirring constantly, for 3 minutes.
Sprinkle flour over spinach and stir quickly to combine; gradually stir in milk and cook, stirring constantly, until slightly thickened.
Remove from heat and stir in salt, nutmeg, and pepper; add cheese and stir to combine.
Spray two 10-ounce custard cups with nonstick cooking spray; fill each with half of the spinach mixture.
Using the back of a spoon, make a depression in the center of each portion.
Being careful not to break yolk, break 1 egg into a small dish, then slide into depression in 1 portion of spinach mixture; repeat with remaining egg and spinach mixture.
Bake until eggs are firm, 12 to 15 minutes.

Recipe Summary

Difficulty Level: 
Bit Difficult
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 595 Calories from Fat 311

% Daily Value*

Total Fat 35 g54%

Saturated Fat 15.2 g75.8%

Trans Fat 0 g

Cholesterol 479.8 mg159.9%

Sodium 986.6 mg41.1%

Total Carbohydrates 31 g10.3%

Dietary Fiber 4 g15.8%

Sugars 14.3 g

Protein 42 g83.3%

Vitamin A 319.2% Vitamin C 79.6%

Calcium 95.4% Iron 38%

*Based on a 2000 Calorie diet

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Baked Eggs In Spinach Cups Recipe