|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.
Serving size: Complete recipe
Calories 889 Calories from Fat 465
% Daily Value*
Total Fat 53 g80.8%
Saturated Fat 26.5 g132.7%
Trans Fat 0 g
Cholesterol 736.5 mg245.5%
Sodium 2078.1 mg86.6%
Total Carbohydrates 45 g15.1%
Dietary Fiber 10.3 g41.2%
Sugars 11.9 g
Protein 66 g131.8%
Vitamin A 705.1% Vitamin C 169.1%
Calcium 127% Iron 78.5%
*Based on a 2000 Calorie diet