Ingredients
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1 (6 oz) bag baby spinach
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2 ripe tomatoes, chopped
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3/4 cup fat-free half & half
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6 large eggs
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4 slices multigrain bread
Steps
1
Preheat oven to 375°F. Microwave the baby spinach according to package directions.
2
Between six 4-oz ramekins on a baking sheet, divide spinach and chopped tomatoes. Add 2 tbsp half & half to each ramekin.
3
Using a spoon, create a small nest in center of mixture. Crack 1 egg into each ramekin. Season with salt and pepper. Bake until egg whites are set but yolks are still runny, about 20–25 min., rotating halfway through.
4
Meanwhile, toast the bread and slice into 1-inch-thick sticks. Serve egg pots warm with toast sticks for dipping.
Tips
If desired, spread Tuscan-style herb finishing butter on the toast.
