Eggs Rockefeller Recipe
Ingredients
| Chicken Bouillon- 1/2 cup | ||
| Onion flakes | 1 Teaspoon, dried | |
| Garlic | 1 Clove (5gm), finley minced | |
| Frozen spinach package | 1 | |
| Dried thyme | 1/4 Teaspoon | |
| Salt | 1 To taste | |
| Pepper | 1 To taste | |
| Monosodium glutamate | 1/4 Teaspoon | |
| Eggs | 2 | |
| Butter | 1 Teaspoon | |
Directions
GETTING READY
1) Preheat the oven to 325°F.
2) Coat the bottom of a baking dish with butter.
MAKING
3) In a small saucepan, mix together onion flakes, bouillon and garlic.
4) Put spinach to the garlic mixture and simmer until spinach is cooked.
5) Remove from heat and strain the mixture.
6) Stir in thyme, salt, pepper and monosodium glutamate.
7) In a baking dish, break the eggs.
8) Top the eggs with spinach mixture.
9) Bake for 15 minutes or until the eggs are just firm.
SERVING
10) Serve hot along with 2 slices of toasted bread.
1) Preheat the oven to 325°F.
2) Coat the bottom of a baking dish with butter.
MAKING
3) In a small saucepan, mix together onion flakes, bouillon and garlic.
4) Put spinach to the garlic mixture and simmer until spinach is cooked.
5) Remove from heat and strain the mixture.
6) Stir in thyme, salt, pepper and monosodium glutamate.
7) In a baking dish, break the eggs.
8) Top the eggs with spinach mixture.
9) Bake for 15 minutes or until the eggs are just firm.
SERVING
10) Serve hot along with 2 slices of toasted bread.
Chef
