Baked Potato Eggs
2 cups frozen Southern-style hash brown potatoes (about
1 cup sliced fresh mushrooms (about 3 oz.)
1/4 cup water
2 cups fresh baby spinach or chopped fresh spinach
leaves (about 2.5 oz.)
1/2 cup reduced-fat sour cream
1/2 cup (2 oz.) shredded reduced-fat Cheddar cheese,
1 tsp. dried dill weed OR 2 tsp. dried chives
Evenly coat 10-inch omelet pan or skillet
with spray. Heat over medium-high heat until just hot
enough to sizzle a drop of water. Add potatoes, mushrooms,
and water. Spread in even layer. Cover and cook 8 minutes.
Remove cover. Turn potatoes. Cook, uncovered, until vegetables
are soft, about 6 minutes. Spoon into medium mixing bowl.
Add spinach, sour cream, 1/4 cup of the cheese, and the
dill. Stir until well blended.
Evenly coat 4 (10-oz.) custard cups
with spray. Place on baking sheet or jellyroll pan. Spoon
about 3/4 cup of the potato mixture into each cup. With
back of spoon, make indentation in potato mixture in each
cup. Break and slip an egg into each indentation. Sprinkle
each egg with 1 Tbsp. of the remaining 1/4 cup cheese.
Bake in preheated 350-degree oven until whites are completely
set and yolks begin to thicken but are not hard, about
25 to 30 minutes. Makes 4 servings.