Cookbook of the Month Recipe - Baked Eggs with Creamed Spinach

 I spotted this recipe over at Taste and Tell and it is an adaption from James Peterson's Glorious French Food.


As she quotes "This was one of the best things that I have ever put into my mouth." it is enough to make me want to try this out some time.  She does indicate that it is best to use fresh spinach instead of frozen.  


Another tip, as I only own 3 ramekins, that you can use cupcake pans sprayed with non-stick coating instead.


 Image: Suat Eman / FreeDigitalPhotos.net