Spinach Egg Cups

These muffin cups would make a superb and impressive appetizer. Although they look complicated, I'd say they are a 3 on the scale of recipe difficulty. I've liked spinach my entire life, but apparently these wee cups make spinach a rare delicacy for green-haters. The best part about this small meal-in-a-convenient-cup-shape? The moist, delicious, dippable, runny yolk. RUN BABY RUN!

1 thawed and drained bag of cut-leaf spinach
3 oz cream cheese
1 TBSP Parmesan
2 TBSP shredded mozzarella
1/2 tsp garlic powder
Salt and pepper to taste
1 8-9" crust (or use 1 biscuit-dough can) (I used a homemade wheat pie crust)

Microwave mixture for 1.5 minutes or until cheese is melted. Roll crust/biscuit dough into 6" circles and tuck into a greased muffin tin. Line each muffin cup with the spinach mixture. Crack one egg in each. Bake at 425' for 17-25 minutes. Make sure the egg-white is done.


More pictures and original recipe here.