Baked Eggs In Spinach Nests

• 1 Tbsp. finely chopped onion
• 2 Tbsp. butter or margarine
• 2 Tbsp. flour
• 1 tsp. chicken flavored bouillon granules
• 1 c. milk
• 1/8 tsp. nutmeg
• 1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
• 4 eggs
• 1/2 c. shredded Cheddar cheese
• grated Parmesan cheese

1. Saute onion in butter in a heavy saucepan until tender.
2. Stir in flour and bouillon granules; cook 1 minute, stirring constantly.
3. Gradually add milk and cook over medium heat, stirring constantly, until thickened and bubbly.
4. Stir in nutmeg and spinach.
5. Spoon equal portions of creamed spinach into 4 greased 6 ounce custard cups or ramekins, spreading sides slightly higher than center.
6. Break an egg into each cup.
7. Bake at 350u0b0 for 30 minutes or until eggs are set.
8. Sprinkle with Cheddar and Parmesan cheese; bake an additional 3 to 5 minutes or until cheese melts.

onion, butter, flour, chicken flavored bouillon granules, milk, nutmeg, eggs, cheddar cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=725966 (may not work)