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From "River Road Recipes II...Second Helping," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

  • 1 (10-ounce) package frozen chopped spinach

  • Nutmeg to taste

  • Pepper to taste

  • 1 (10-3/4 ounce) can cream of shrimp soup

  • 2 Tablespoons milk

  • 4 eggs

TO PREPARE:

Cook spinach according to package directions.  Drain well.  Add nutmeg and pepper.  Blend 1/4 cup soup with milk.  Mix remaining soup with spinach.  Heat.  Place spinach mixture in four greased 1-cup individual baking dishes.  Break an egg into each dish.  Spoon the soup-milk mixture over eggs.  Bake in a 350 degree oven for 15 to 20 minutes or until eggs are set.

SERVES:  
4

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