Jammy 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.