Ingredients
Scale
- Per serving:
- About 1 cup fresh spinach leaves
- About 1/2 cup Bolognese sauce (recipe here) or your favorite Italian pasta sauce
- 1/4 – 1/2 cup shredded Italian cheeses (or small chunks)
- 1 egg
- Red Robin Seasoning (or salt) and freshly ground pepper
Instructions
- Preheat the oven to 350 degrees. Prepare an oven-safe pan or individual bowls by spraying with cooking spray or lightly brushing with olive oil.
- Make a bed of fresh spinach leaves on the bottom. Spread the sauce on next, covering most (if not all) of the spinach.
- Make “beds” for eggs in the mixture by pushing some of the leaves away to make an indent for each egg. Sprinkle each opening with cheese, then push down to make the “nest” again if needed. Crack the egg into the nest, sprinkle with seasoning (or salt) and pepper and bake for 15 – 25 minutes or until the white is set but the yolk is still soft (or if you prefer, bake until the yolk is set as well).
- Serve immediately while hot with toast for sopping up the runny egg yolk and scrumptious sauce.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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