Baked Eggs in Spinach Nests
1 (10-ounce) package frozen spinach, chopped 2 tablespoons butter or margarine
1 tablespoon onion, finely chopped
2 tablespoons all-purpose flour
1 teaspoon chicken flavored bouillon granules 1-1/2 cups milk
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 eggs
1/2 cup Cheddar cheese, shredded
Parmesan cheese, grated
In a saucepan cook the spinach according to package directions, omitting the salt. Remove from heat and drain well. Set aside. In the saucepan, over low heat, melt the butter. Add the onion, sauté until tender. Stir in the flour and bouillon granules. Cook, stirring constantly for 1 min. Gradually add the milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add the salt and nutmeg. Stir to mix. Stir the spinach into the sauce. Spoon equal portions into 2 (10-ounce) ramekins, spreading the sides slightly higher. Break an egg into each ramekin. Bake at 350-degrees for 25 to 30 mins or until the eggs are set. Sprinkle with Cheddar cheese and Parmesan cheese, 5 minutes before the end of baking time. Serves: 2.