Evenly coat 10-inch omelet
pan or skillet with spray. Add broth, corn, beans, and
thyme. Cook over medium-high heat until broth is boiling.
Reduce heat to medium. Simmer 1 minute. Add stuffing cubes
and 1/4 cup of the cheese. Stir until all ingredients
are evenly distributed and bread cubes are moistened.
With back of spoon, make four indentations in mixture.
Break and slip an egg into each indentation. Cover. Reduce
heat to medium-low. Cook until whites are completely set
and yolks begin to thicken but are not hard, about 4 to
6 minutes. Sprinkle with remaining 1/4 cup cheese. Makes