Baked Eggs Florentine with Canadian Bacon

You will need:
6 slices Jones Dairy Farm Canadian Bacon
10 ounce baby spinach or torn spinach leaves
2 ounce Neufchatel (light) cream cheese, cut into cubes
1/4 Teaspoon salt, divided
1/8 Teaspoon pepper
1 Teaspoon cornstarch
3/4 Cup chopped seeded plum tomatoes
6 eggs
1/3 Cup finely shredded Asiago or Parmesan cheese

Directions:
Heat a large deep skillet over medium-high heat until hot. Add Canadian bacon; cook until golden brown, 2 to 3 minutes per side. (This increases flavor and seals in the juices.) Remove from skillet and set aside. Add spinach in batches to same skillet. Cook, turning with tongs until spinach is wilted. Add cream cheese, 1/8 teaspoon of the salt and pepper to spinach. Cook, stirring constantly, until cream cheese melts and liquid from spinach evaporates. Combine cornstarch and 1 tablespoon cold water. Add to spinach mixture and cook until thickened, 2 to 3 minutes. Remove from heat; stir in tomatoes. Arrange Canadian bacon over spinach mixture and top each with a raw egg. Sprinkle eggs with remaining 1/8 teaspoon salt and cheese. If skillet is not oven proof, wrap handle in foil. Transfer skillet to a preheated 375°F oven; bake 20 minutes or until egg whites are set and yolks are soft. VARIATION: To bake individual servings, transfer spinach mixture to 6 large custard cups or ramekins. Top with Canadian bacon, eggs and cheese. Place cups on a baking sheet and bake as recipe directs.

Makes 6 servings.