- 1/2 cup blanched spinach, well drained
2 Large Chino Valley fresh eggs
1 tablespoon crumbled cooked bacon
1/2 tablespoon rninced parsley
1 tablespoon cream
- Preheat oven to 40O*F. For each serving, butter an oven-proof baking dish.
- Place spinach in bottom of dish. Break eggs over the mixture and sprinkle with bacon and parsley.
- Drizzle with cream. Bake 10 to 12 minutes until yolks are thickened.
Makes 1 serving.
To blanch fresh spinach, place1 teaspoon oil in non-stick fry pan over high heat. Add spinach and 1 tablespoon water, cover and let cook about 1 minute.
Bake eggs on a bed of any vegetables..ratatouille, sauteed zucchini, mushrooms, refried beans, hash, crushed tomatoes. Top with grated cheese.
Nutrition Information per serving:
Calories 200, Protein 16 g., Carbohydrates 4 g., Fat 13 g., Cholesterol 434 mg., Sodium 229 mg., Iron 2 mg.