egg & spinach bread baskets

• 4 slices Country Harvest Sunflower Flax bread
• 4 Omega-3 eggs
• 1/4 cup (60 mL) soy milk
• 4 sundried tomatoes, rehydrated and minced
• 3/4 cup (175 mL) spinach leaves, cooked and drained
• 1 bocconcini ball, in pieces
• salt and pepper to taste

Place bread slices into muffin molds so that center of bread touches bottom and sides form baskets. Cook in oven at 400°F (200°C) for 10 minutes; set aside. In a bowl, mix eggs, soymilk, sundried tomatoes, spinach and bocconcini. Season with salt and pepper. Cook in a nonstick pan, mixing well with a fork. Adjust seasoning. Pour scrambled egg mixture into toasted bread baskets. Serve immediately.

Preparation: 15 minutes
Cooking: 10 minutes
Serves: 4

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