Baked Eggs in Spinach Boxes
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INGREDIENTS 1 large loaf unsliced white sandwich bread
A little more than 1/4 pound butter, softened
2 cups creamed spinach
1 cup minced creamed chicken or 1 cup finely cut creamed mushrooms
6 eggs
6 slices butter
Salt, pepper, paprikaPreheat oven to 400 degrees.
Carefully remove all crusts from 1 large loaf unsliced white sandwich bread. Cut entire loaf into 6 thick, even slices. With a sharp knife, scoop out the top and insides of each slice, leaving an even 1/2-inch shell all around, so that each slice resembles an open box. Toast these "boxes" until brown. Cool.
Spread "boxes" thickly inside and out with a little more than 1/4 pound soft butter. Then spread thickly with 2 cups creamed spinach, creamy enough to spread easily. Place "boxes" on a buttered cookie sheet. Fill "boxes" with 1 cup minced creamed chicken or finely cut creamed mushrooms.
Break an egg on top of each filling. Cap each egg with a slice of butter and salt, pepper, and paprika. Bake in 400 degree oven until egg whites are set. Serve quickly.
Makes 6 servings
NOTE: Nothing accompanies this dish so well as a tart salad. Serve no other bread.