Title: Baked eggs with ham and spinach
 Categories: None
      Yield: 1 Servings
 
     10 oz Frozen chopped spinach;
           -thawed
    1/2 lb Sliced cooked ham
    1/2 c  Evaporated skim milk
    1/4 ts Grated nutmeg
      8    Eggs
      1 c  Fat-free Swiss cheese;
           -grated
      4 sl Pumpernickel rye bread;
           -toasted
 
  Prep: 5 min, Cook: 15 min.
  
  Preheat oven to 325øF. Place spinach in a sieve and press to squeeze
  out as much water as possible. Place ham in bottom of 4 lightly
  buttered shallow ramekins or individual gratin dishes. Spread spinach
  over ham. Drizzle each dish with 1 Tbs. milk. Season with nutmeg and
  salt and pepper to taste. Carefully break 2 eggs into each dish.
  Drizzle with remaining milk and sprinkle with cheese. Bake 12-15
  minutes, until whites are just set and cheese is melted. Serve over
  toast