Directions:
- Remove stems from spinach; wash leaves thoroughly in lukewarm water. Place in a Dutch oven (do not add water). Cook over high heat 3 to 5 minutes. Drain spinach well; chop.
- Divide spinach evenly into eight 10-ounce custard cups. Carefully break 1 egg on top of spinach in each cup. Sprinkle each with salt; set aside.
- Combine milk and cheese in top of a double boiler. Cook over boiling water, stirring occasionally, until cheese melts. Pour cheese sauce over eggs; top with buttered breadcrumbs.
- Place custard cups in two 13- x 9- x 2-inch baking pans, and pour hot water into pans to a depth of 1/2 inch. Bake at 350° for 25 minutes
- Place custard cups on a baking sheet. Pipe mashed potatoes around edges of custard cups. Broil 6 inches from heating element 2 minutes or until potatoes are browned. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 371.51 Kcal (1555 kJ) | ||
| Calories from fat | 126.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.06g | 22% | |
|---|---|---|---|
| Cholesterol | 191.36mg | 64% | |
| Sodium | 769.63mg | 32% | |
| Potassium | 1714.41mg | 36% | |
| Total Carbs | 41.32g | 14% | |
| Sugars | 9.39g | 38% | |
| Dietary Fiber | 6.89g | 28% | |
| Protein | 21.95g | 44% | |
| Vitamin C | 72mg | 120% | |
| Vitamin A | 0.9mg | 29% | |
| Iron | 9.2mg | 51% | |
| Calcium | 483.4mg | 48% | |
| Amount Per 100 g | |||
| Calories | 82.6 Kcal (346 kJ) | ||
| Calories from fat | 28.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.13g | 22% | |
|---|---|---|---|
| Cholesterol | 42.54mg | 64% | |
| Sodium | 171.11mg | 32% | |
| Potassium | 381.15mg | 36% | |
| Total Carbs | 9.19g | 14% | |
| Sugars | 2.09g | 38% | |
| Dietary Fiber | 1.53g | 28% | |
| Protein | 4.88g | 44% | |
| Vitamin C | 16mg | 120% | |
| Vitamin A | 0.2mg | 29% | |
| Iron | 2mg | 51% | |
| Calcium | 107.5mg | 48% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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