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Easy Florentine Egg Cups

Martha Stewart Living, April 2004

 

At your next brunch, try this easy take on a classic. Butter the cups of a muffin tin. Cut the crusts off slices of bread (white works best), and spread each slice with softened butter; gently press one slice into each muffin cup, buttered side up. Place one tablespoon of thawed frozen spinach in each bread cup. Crack an egg into each cup; season with salt and pepper. Bake at 350 degrees for 15 to 20 minutes, until the whites are set but the yolks are still soft. Serve them on their own, or with Hollandaise Sauce.