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