4 tsp. unsalted butter, melted
2 cups fresh spinach, large stems removed
4 large Polyface eggs
1/4 cup cream
1/4 cup finely shredded Parmesan cheese
Add 1 tsp. melted butter to the bottom of each of 4 wide-mouth canning jars or custard cups. Add ½ cup spinach to each jar, pressing down lightly. Make an indentation in the spinach: add 1 egg to each jar. Pour 1 Tbs. cream over each egg. Sprinkle each with 1 Tbs. Cheese plus salt and pepper.
Place all 4 jars in a 2-quart square baking dish. Pour 1 cup hot tap water into baking dish surrounding jars. Place baking dish on middle rack in a 325 oven; bake 25 to 30 minutes, or until eggs are set. Let stand for 5 minutes before serving. Makes 4 servings.
Makes for a very special breakfast!
Submitted by Jacqi R – Reston