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Recipe: Baked Eggs Fiesta Florentine

Breakfast and Brunch
BAKED EGGS FIESTA FLORENTINE

1 (10 ounce) package frozen chopped spinach, thawed and drained
8 large eggs
Lemon pepper or other seasoning (to taste)
FOR SERVING:
1 cup shredded Monterey Jack or other cheese
1/2 cup salsa

Grease 8 ramekius (or oven-proof cups or mugs) and divide spinach among them.

Crack an egg into each cup. Sprinkle with lemon pepper or other seasoning.

Bake at 325 to 350 degrees F for 20 to 25 minutes, or until yolk has desired degree of doneness.

Top each with about 2 tablespoons cheese and 1 tablespoon salsa before serving.

Makes 8 servings
From: Recipelink.com
Source: Newspaper recipe clipping: Sharman Hickman, Hickman's Egg Ranch, not dated
MsgID: 0084586
Shared by: Betsy at Recipelink.com
Board: Cooking Club at Recipelink.com
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