| | Egg Spinach Bake
2 eggs, beaten
1 1/2 cups of sour cream
2 tablespoons of all purpose flour
3 tablespoons of grated Parmesan cheese
1 tablespoon of finely chopped onion
1/2 teaspoon of salt
1/8 teaspoon of pepper
one 10 ounce package of frozen chopped spinach, thawed and drained
4 hard cooked eggs, chopped
Combine 2 beaten eggs, sour cream, flour, cheese, onion, salt and pepper in a medium mixing bowl, stirring until well blended. Fold in spinach and chopped eggs. Spoon mixture into six greased 6 ounce custard cups or ramekins.
Place cups in a 13x9x2 inch baking dish; pour hot water into dish to a depth of 1/2 inch. Bake at 350ºF. for 25 minutes or until knife inserted in center comes out clean.
Serve immediately. Yield: 6 servings |
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