Baked Eggs with Spinach and Tomatoes
By LRay
Carolyn O'Neil, The Slim Down South Cookbook, Oxmoor House, 2013, Southern Living
JANUARY 2014
- 6
4.5/5
(8 Votes)
Ingredients
- Vegetable cooking spray
- 6 tablespoons low-fat garlic-and-herb spreadable cheese (such as Rondelé)
- 48 fresh spinach leaves, torn
- 6 large eggs
- 12 tablespoons jarred pasta sauce
- 6 tablespoons half-and-half
- 3/4 teaspoon freshly ground pepper
- Toast
Preparation
Step 1
Preheat oven to 350°. Coat 6 (6- to 8-oz.) ramekins with vegetable cooking spray. Layer 1 Tbsp. spreadable cheese, 8 torn spinach leaves, 1 egg, 2 Tbsp. pasta sauce, 1 Tbsp. half-and-half, and 1/8 tsp. pepper in each ramekin. Place on a baking sheet. Bake 20 to 25 minutes or until cooked to desired firmness. Let stand 5 minutes. Serve with toast.