Nell B. Nichols

Eggs in Spinach Cups

Preparation info
  • Makes

    8

    servings
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

No need to cut up spinach when you buy the frozen chopped kind

Ingredients

  • 2 (10 oz.) pkgs. frozen chopped spinach, cooked and drained
  • 1 can condensed cream of mushroom soup

Method

  • Mix spinach with soup and onion salt. Butter 8 (6 oz.) baking cups; line with spinach; break one egg into each cup. Bake in slow oven (325°) 15 minutes. Sprinkle with paprika.