1 package (10 oz.) frozen chopped spinach, thawed
and well drained
1/4 cup chunky salsa
1/4 cup shredded reduced-fat cheese
Sour half and half, reduced-fat sour cream or
additional salsa, if desired
Evenly coat 4 (6 oz.) custard cups with cooking spray.
Press spinach into coated cups. With back of spoon, make
an indentation in center of spinach. Break and slip an
egg into each indentation. Top each with 1 tablespoon
salsa and 1 tablespoon cheese. Bake in preheated 325ºF
oven until whites are completely set and yolks begin to
thicken but are not hard, about 20 minutes. Top with sour
half and half if, desired.