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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry |
cooking spray |
6 large eggs |
3 tablespoons all-purpose flour |
1/4 teaspoon salt |
1/8 teaspoon ground red pepper |
2 cups 1% low-fat milk |
1/3 cup (1 1/2 ounces) grated fresh parmesan cheese |
1/4 teaspoon paprika |
6 english muffins, split and toasted |
1/4 teaspoon coarse ground black pepper |
Directions:
1. Preheat oven to 350°.
2. Press spinach into the bottom of a 13 x 9-inch baking dish coated with cooking spray. Form 6 (3-inch) indentations in spinach layer using the back of a spoon or bottom of a large custard cup. Break an egg into each indentation.
3. Combine flour, salt, and red pepper in a medium saucepan. Gradually add the milk, stirring with a whisk until blended. Place milk mixture over medium heat, and cook until thick (about 8 minutes), stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Pour cheese sauce over eggs and spinach; sprinkle with paprika. Bake at 350° for 25 minutes or until egg yolks are almost set. Cut spinach-egg mixture into 6 portions; serve each portion over 2 English muffin halves, and sprinkle with black pepper.
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