Adapted From Aida Mollenkamp
Serves 4

• Butter
• 12oz fresh spinach
• 4 slices Canadian bacon (real or vegetarian)
• 4 eggs
• 4T heavy cream or Silk soy creamer (what I used)
• 1oz grated cheese of your choice (I used fresh grated Parmesean)

Preheat oven to 375F. Butter four ramekins and lay one slice of Canadian bacon in each. In a saute pan, heat a small amount of butter or oil. Add spinach to the pan and cook until wilted. Top each slice of bacon with 1/4 of the spinach. Crack one egg into each cup, drizzle with 1T cream. Sprinkle each cup with cheese. Bake for 10min. Turn on broiler and broil for 2min.

We ate ours with whole wheat toast. (You'll want toast- the spinach is very...juicy, and the toast is excellent for sopping it up.) These cooking times yielded "over medium" eggs- the yolks just barely runny, which is how I like mine. You can adjust times based on your preference. The egg cups were very good, and made for an excellent (and fast) weeknight supper- including prep time, it took about 15min. The leftover cups microwaved well for breakfast the next day, too.

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