Baked Eggs with Ham and Spinach

10 oz Frozen chopped spinach; thawed
1/2 lb Sliced cooked ham
1/2 c Evaporated skim milk
1/4 ts Grated nutmeg
8 Eggs
1 c Fat-free Swiss cheese; grated
4 sl Pumpernickel rye bread; toasted

Preheat oven to 325 degrees F. Place spinach in a sieve and press to squeeze out as much water as possible. Place ham in bottom of 4 lightly buttered shallow ramekins or individual gratin dishes. Spread spinach over ham. Drizzle each dish with 1 Tbs. milk. Season with nutmeg and salt and pepper to taste. Carefully break 2 eggs into each dish. Drizzle with remaining milk and sprinkle with cheese. Bake 12-15 minutes, until whites are just set and cheese is melted. Serve over toast.

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