Spinach-Egg Ramekins

Have you ever walked into Target and seen that section of seasonal stuff where almost everything costs $1? I check out that stuff every time I go to Target. It's been full of fall and Halloween stuff for the past few weeks. I found a set of four ramekins for about $2.50. I bought them partly because they were cheap, and partly because I knew I'd be able to try more recipes with them. Right after I bought them, I started looking up ramekins recipes; the simplest ones I found were for eggs. I decided to wake up early and surprise my mom with some baked eggs. I chose this recipe because all the ingredients are things I usually have in the house.

1 tbsp + 1.5 tsp margarine or butter, 1tbsp + 1.5 tsp flour, 1/2 cup milk, 1/4 tsp salt, 1/8 tsp pepper. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper.

I made the cream sauce first so it would be out of the way. It kinda looked like mashed potatoes or cream of wheat. I think I made it a little too thick. Also, I forgot to add salt and pepper. That doesn't matter much for me since I don't like salt, but my mom loves salt.

Melt butter in a 10-inch skillet over low heat; add flour, stirring until smooth. Add spinach; cook 10 minutes over medium heat, stirring frequently.

I don't know how much spinach is in two pounds, so I just grabbed a random amount from the fridge. My mom has this thing about taking produce out of bags before putting it in the fridge, so I never know how much anything is. The next time I make this, I'll have to buy it myself so I know it's two pounds.
I was way too lazy to soak the spinach for an hour, and I'm pretty sure I don't have a Dutch oven. I just washed it, drained it, and then added it to the flour mixture in the pan.

Divide spinach mixture between 4 ramekins

Yeah, I definitely need more spinach next time, but this is ok for now. I'll just mix it all up with the egg, anyway.

Fill a saucepan or skillet with 1 1/2 inches salted water, and heat to boiling. When water boils, lower heat to simmer. Break eggs, one at a time, into a clean custard cup. Hold the lip of the cup close to water, and gently slip egg into the water. Simmer until eggs reach desired degree of doneness. (Do not allow water to boil.) Remove eggs with a slotted spoon, and drain well. Place a poached egg on top of spinach in each custard cup.

I've never poached an egg before. I just kept poking it to see if it was firm enough. I'm pretty sure I overcooked all of them, but that's better than undercooked. I know my mom would never eat a runny yolk.

Cover each with cream sauce; top with cheese, and bake at 400° just until cheese melts. Serve hot.

Two tablespoons of cream sauce on top and grated cheese. I left them in the oven a little longer than I should have because I wanted the cream sauce to be warm. I really liked this recipe. It wasn't even as time consuming as I thought it would be. I would make this every day if I could, but then I wouldn't be able to try new things.