I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Thursday, August 4, 2011

Florentine Egg Cups

Butter the cups of a muffin tin.  Remove crusts from thinly sliced bread and spread each slice with softened butter.  Carefully press one slice into each muffin cup, buttered side up.  Next place some chopped spinach and then crack an egg over it.  Salt and pepper.  Bake at 350 for 15-20 minutes until whites are set.

No comments:

Post a Comment