Baked Eggs with Spinach, Asparagus, and Prosciutto

Name: Baked Eggs with Spinach, Asparagus, and Prosciutto
Ingredients: 1 small round loaf crusty bread (about 10 ounces), 2 ends removed, the rest cut into 4 thick slices; 3/4 pound asparagus, tough ends snapped off and discarded, spears cut into 2-inch pieces; 1/4 pound thin-sliced prosciutto; 1/4 pound Gruyère, grated; 1 10-ounce package frozen chopped spinach, defrosted, drained, and squeezed dry; 4 eggs; 1/4 teaspoon salt; 1/8 teaspoon fresh-ground black pepper

Baked Eggs with Spinach, Asparagus, and Prosciutto was pinched from <a href="http://www.foodandwine.com/recipes/baked-eggs-with-spinach-asparagus-and-prosciutto" target="_blank">www.foodandwine.com.</a>

INGREDIENTS

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1 small round loaf crusty bread (about 10 ounces), 2 ends removed, the rest cut into 4 thick slices

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3/4 pound asparagus, tough ends snapped off and discarded, spears cut into 2-inch pieces

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1/4 pound thin-sliced prosciutto

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1/4 pound Gruyère, grated

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1 10-ounce package frozen chopped spinach, defrosted, drained, and squeezed dry

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4 eggs

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1/4 teaspoon salt

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1/8 teaspoon fresh-ground black pepper

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