Breakfast/Brunch

1. Thaw frozen spinach by cooking according to instructions in microwave or on stove top. Stir in a few ice cubes to help spinach cool more quickly, then drain and squeeze out as much liquid as possible using your hands.

2. Grease 8 (6-oz.) ramekins or custard cups with cooking spray. Set aside.

3. In a blender or food processor, process eggs, sour cream, milk, cheese, salt, and pepper until smooth. Add spinach and basil and process until fully pureed with egg mixture. Divide mixture among custard cups. A ladle or 1/2 cup measuring cup works great for this task.

4. Cover each custard cup tightly with microwave- safe plastic wrap. Set 4 cups on a plate and place in microwave. Cook on high for 3 minutes, 30 seconds. Eggs will puff and be set. Remove from oven. Use the tip of a sharp knife to pierce plastic to release steam, then carefully remove plastic wrap. Repeat with remaining 4 custard cups.

5. If planning to serve mustard sauce, whisk mustard and applesauce together while eggs cook. Set aside for serving.

6. While eggs cook, grease a 12-inch nonstick skillet with cooking spray and place over medium heat. When hot, add ham steaks. Cook for 3 to 4 minutes until lightly browned, turn, and cook until heated through, about 1 to 2 minutes. You may need to do this in two batches.

7. To serve, run a knife between egg and cup, invert onto a small plate, and then flip back onto individual dinner plates. Place a ham steak next to each custard. If using, offer mustard sauce on the side.

What Kids Can Do:

* Grease the custard cups.

* Squeeze the water out of the cooled spinach.

* Break the eggs into a small bowl.

* Make and blend the egg mixture.

* Prepare the optional sauce.

Source: Hannaford fresh Magazine, January - February 2008