Egg And Spinach Casserole

Recipe Ingredients

		Vegetable oil
6		Corn tortillas - *
2		Bacon - slices
1/4 cup	15g / 0.5oz	Onion, chopped - 1 sm.
1		Garlic - finely chopped
2 tablespoons	30ml	Margarine or butter
1 tablespoon	15ml	Vegetable oil
2 cups	125g / 4.4oz	Tomatoes, chopped - 2 md.
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Pepper
1/4 teaspoon	1.3ml	Nutmeg - ground
1 lb	454g / 16oz	Spinach, fresh - chopped
8		Hard cooked eggs, lg - peeled
1 cup	237ml	Basic green sauce
4 oz	113g	Cheese, shredded**

Recipe Instructions

* The Corn Tortillas should be 6 to 7-inches in diameter.

** Use either Monterey Jack or Chihuahua cheese in this recipe.

Heat the oven to 400F. Heat 1/8-inch of vegetable oil in an 8-inch skillet over medium heat, just until hot. Cook the tortillas, one at a time, in the oil until crisp, about 1 minute. Drain on paper towels and then cut them into small pieces. (NOTE: You could use tortilla chips where they are available.) Cook and stir the bacon, onion, and garlic in the margarine and 1 tbls of vegetable oil, in a 10-inch skillet until the onion is tender. Stir in the tomatoes, salt, pepper, and nutmeg.

Simmer uncovered for 3 minutes, stirring occasionally. Add the spinach, cover and cook until the spinach is wilted, about 3 minutes. Line the bottom of an ungreased square 8 X 8 X 2-inch pan with the tortilla chips or pieces. Spread the spinach mixture over them. Cut the eggs lengthwise into halves and arrange them on the spinach mixture. Pour the Basic Green Sauce over the eggs, sprinkle with the cheese and bake, uncovered until the cheese is melted, abut 15 minutes.

Source:
Bon Appetit November 1988

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