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Baked Eggs with Spinach, Asparagus, and Prosciutto Recipe

kept byCYue

1 small round loaf crusty bread (about 10 ounces), 2 ends removed, the rest cut into 4 thick slices
3/4 pound asparagus, tough ends snapped off and discarded, spears cut into 2-inch pieces
1/4 pound thin-sliced prosciutto
1/4 pound Gruyère, grated
1 10-ounce package frozen chopped spinach, defrosted, drained, and squeezed dry
4 eggs
1/4 teaspoon salt
1/8 teaspoon fresh-ground black pepper



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