HealthNotes

Baked Eggs with Creamy Spinach Hash Browns

• From: American Egg Board

Ingredients

• 2 cups frozen southern-style hash brown potatoes

• 1 cup sliced mushrooms

• 1/4 cup water

• 2 cups baby spinach

• 1/2 cup sour cream

• 1/2 cup shredded cheddar cheese, divided

• 1 tsp dried dill weed

• 4 eggs

Hash browns, eggs, and vegetables are conveniently contained in cup-size portions.

Directions

• Heat oven to 350°F. Coat large non-stick skillet with cooking spray; heat over medium-high heat until hot. Add potatoes, mushrooms, and water; mix and spread in even layer. Cook, covered, 8 minutes. Turn vegetables over; cook, uncovered, until soft, about 6 minutes.
• Remove from heat. Add spinach, sour cream, 1/4 cup cheese, and dill weed; mix well.
• Divide mixture evenly among four greased 10-oz. ramekins or custard cups. Press an indentation (about 2-inch diameter) into center of mixture with back of spoon. Place on baking sheet.
• Break and slip an egg into each indentation. Sprinkle with remaining cheese. Bake in 350°F oven until whites are completely set and yolks begin to thicken but are not hard, 25 to 30 minutes.