Baked Eggs In Spinach Cups
|Garlic||1 Clove (5 gm), chopped|
|Cooked chopped spinach||1 Cup (16 tbs), well drained|
|All purpose flour||2 Teaspoon|
|Skim milk||1 Cup (16 tbs)|
|Ground nutmeg||1⁄8 Teaspoon|
|Swiss cheese||2 Ounce, shredded|
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.