1 bag frozen chopped spinach
3 tablespoons olive oil
8 large eggs
Salt and ground pepper to taste
1/2 cup grated Parmesan cheese
Toasted and buttered English muffins
Preheat oven to 350°F.
Cook spinach according to package directions. Squeeze as much moisture out as possible.
Place the oil in a 9 x 13-inch bakig pan and put it in the oven. When the oil is hot, remove the pan and add the spinach, tossing to coat with the warmed oil. Then spread the spinach out in an even layer. Using the back of a spoon, make 8 indentations to nest the eggs in. Crack 1 egg into each hole. Top with salt, pepper and cheese to taste.
Bake for 15 to 20 minutes, or until the eggs are just set and the whites solidified. Scoop out each egg with some spinach and serve on muffins.
Adapted from "How to Cook Everything"