At your next brunch, try this super-simple take on a classic. All you have to do is layer bread, spinach, and eggs in a muffin tin, then bake until the bread is toasted and the yolks are perfectly runny.

INGREDIENTS:
?12 slices white sandwich bread
?Melted unsalted butter, for brushing
?1/2 cup frozen chopped spinach, thawed, drained, and squeezed dry
?12 large eggs
?Kosher salt and freshly ground pepper

Find the Recipe and Directions here: https://www.marthastewart.com/1528917/easy-florentine-egg-cups

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner"" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't"), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much...