|Chicken bouillon||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Cooked spinach||2 Cup (32 tbs), well drained|
|Grated cheese||1⁄2 Cup (8 tbs) (Cheddar Or Swiss)|
|Steamed ground soy sprouts||1⁄2 Cup (8 tbs)|
|Ground nutmeg||1⁄2 Teaspoon|
Preheat oven to 325°.
In saucepan melt butter with flour.
Cook, stirring over medium heat for 2 minutes.
Add bouillon and milk.
Cook, stirring, until thick and smooth.
Put spinach in bowl.
Add eggs, cheese, sprouts and seasonings.
Mix all together.
Add cream sauce and blend all together.
Place in well greased custard cups and place cups in pan of hot water.
Bake for 20 minutes until firm.
Let stand 5 minutes.
Unmold onto rounds of toast.