Prep time: 30 minutes Cook time: 15 minutes Serves 4
These eggs are easy to make and serve for a group. The recipe is based on one from "Brunch: Recipes for Cozy Weekend Mornings" by Georgeanne Brennan (Fireside Books, $18.95, 127 pages).
2 tablespoons butter
1 10-ounce package frozen chopped spinach, thawed and drained
2 slices of sourdough or French bread
4 large eggs
4 teaspoons heavy cream
Salt, pepper and paprika
Preheat the oven to 375 degrees. Rub the inside of four 1/2-cup ramekins with a tablespoon of butter.
Squeeze liquid from the thawed spinach. Place about 1/4 cup of spinach in each prepared ramekin, making a bed in the bottom. Dot each bed with 1/2 teaspoon of butter, cut into bits.
Butter both sides of the bread slices, then cut each slice into four triangles. Stand two triangles in each ramekin so that they are leaning against the sides of the dishes with a point up.
Break an egg into each ramekin. Sprinkle the eggs with a teaspoon of salt, plus pepper and paprika. Drizzle each egg with 1 teaspoon of cream. Arrange the ramekins on a rimmed baking sheet.
Bake the eggs until the whites are set and the yolks are firm around the edges and soft in the center, about 15 minutes. Remove from the oven and serve while still hot.
Per serving: 195 cal.; 10 g pro.; 10 g carb.; 13 g fat (7 sat., 5 monounsat., 1 polyunsat.); 235 mg chol.; 340 mg sod.; 2 g fiber; 1 g sugar; 60 percent calories from fat.