5:30 Challenge -- Baked eggs with spinach

Baked Eggs with Spinach

To make the meal

Toasted English muffins

These baked eggs would be great for brunch, but they’re also wonderful for dinner. In the morning, take the spinach out to defrost and when you’re ready to cook, everything goes together very quickly. I specified Parmesan in this recipe, but whatever shredded cheese you have on hand would be fine.

Take the 5:30 Challenge. If you have a great-tasting main-dish recipe that uses no more than five ingredients and can be made in 30 minutes or less, tell us. (Salt, pepper, water and oil for greasing a pan don’t need to be included in the ingredients.) You can also suggest a side dish if it can be made within the same time. Send recipes to 5:30 Challenge, The Atlanta Journal-Constitution, Sixth Floor, 223 Perimeter Center Parkway N.E., Atlanta, Ga. 30346. E-mail fivethirty@ajc.com.

Baked Eggs with Spinach

Hands on: 5 minutes

Total time: 20 minutes

Serves: 4

2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry

1 (8-ounce) tub low-fat cream cheese with chives and onion

6 eggs

1/4 cup grated Parmesan

1/2 cup dry bread crumbs

Preheat the oven to 350 degrees. Lightly spray an 8-by-8-inch baking dish with non-stick spray.

In a medium bowl, combine spinach and cream cheese and stir together until thoroughly mixed. Spread evenly in prepared baking dish. Using a serving spoon, make 6 indentations in the spinach. Crack one egg into each indentation and sprinkle with salt and pepper.

In a small bowl, combine Parmesan and bread crumbs and sprinkle over eggs, making sure all egg is covered. Bake 15 minutes, or until the eggs are just set and the whites solidified. Scoop out some spinach with each egg and serve on toast or English muffins.

Per serving: 352 calories (percent of calories from fat, 51), 23 grams protein, 20 grams carbohydrates, 5 grams fiber, 20 grams fat (10 grams saturated), 354 milligrams cholesterol, 815 milligrams sodium.