1 batch creamed spinach (see below)
Creamed Spinach: 10 oz. frozen, chopped spinach, thawed
1/4 cup heavy cream
1/4 cup grated parmesan cheese
1 clove garlic, crushed
Make creamed spinach according to directions (below) . After you’ve stirred in the cream, spread the spinach on the bottom of your skillet in an even layer.
Using the back of a spoon, make four evenly spaced hollows in the spinach, and break an egg into each one. Turn the burner to low, and cover the skillet.
Cook until the eggs are done (about 5 minutes). Divide into four sections with a spatula to make serving easier.
Makes 2 generous servings.
Creamed Spinach: Put all the ingredients in a heavy-bottomed saucepan over medium-low-heat, and simmer for 7 to 8 minutes.
Makes 3 servings, for use with Eggs Florentine.
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