Mornings can be rough, but this recipe from Proud Sponsor Wasa is sure to brighten your day. Taking the time to cook perfectly jammy eggs makes all the difference. Don’t have a steamer basket? Bring a small sauce pot to a boil and use a slotted spoon to gently place the eggs in the boiling water.
PrintJammy Egg Wasa with Spinach and Jalapeño Cream Cheese
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- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 4 eggs
- 8 Gluten Free Original WasaⓇ crispbread
- ½ cup prepared jalapeño cream cheese
- ½ cup baby spinach
- freshly cracked black pepper, to taste
Instructions
- Place a steamer basket inside a pot or large saucepan with 1” of water inside. Bring water to a rolling boil over high heat. Use tongs to gently lower eggs into steamer basket. Cover and steam for 8 minutes.
- Immediately transfer eggs to a bowl of ice water and let cool completely. Crack eggs all over and peel starting at the wide end. Cut eggs into quarters.
- Spread each Wasa with 1 tablespoon cream cheese. Top with baby spinach and 2 egg quarters. Sprinkle with pepper.
- If only making 1 or 2 servings at a time, keep eggs, unpeeled, in the refrigerator for up to 5 days and peel as needed.
