Baked Eggs from The Laurel Oak Inn

Preparation time: 30 minutes
Preheat oven to 350 degrees

Ingredients:
8 oz. frozen, chopped leaf spinach (1/2 bag)
1 c. mayonnaise
1/2 t. salt
1/4 t. pepper
2 t. Worcestershire sauce
1 t. dried onion
1/2 c. milk
1 1/2 c. shredded sharp cheddar cheese
8 eggs
4 English Muffins

1. Microwave spinach on "High" for 4 minutes with a dash of water. Drain. Press through colander until ‘dry'. Chop finely.
2. Heat Mayo, salt, pepper, Worcestershire sauce, onion, milk and cheese (add in ½ c. increments) gently in a double boiler just until cheese is melted. A wisk seems to do the job best. Remove from heat just as the cheese is finished melting.
3. Spray small Pyrex custard cups with cooking spray. Wipe with paper towel to coat evenly.
4. Add a large tablespoon of cheese sauce to bottom of cup.
5. Crack one egg on top of cheese mixture.
6. Distribute a generous tablespoon of chopped spinach on top of egg.
7. Top with 2-3 tablespoons of cheese mixture. Sprinkle small amount of shredded cheddar cheese on top.
8. Bake in oven for 17 minutes. (Check ‘em after 13-15 minutes to ensure oven variances don't overcook and separate cheese.)
9. Allow eggs to ‘temper' out of oven 2-3 minutes before serving.
10. Use thin knife to release egg from cup. Flip onto lightly toasted english muffin half. Arrange an "X" of red pepper strips on top. Side with oven baked bacon.