Jammy Egg Wasa with Spinach and Jalapeño Cream Cheese
1. 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.
2. 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.
3. Spread each Wasa with 1 tablespoon cream cheese. Top with baby spinach and 2 egg quarters. Sprinkle with pepper.
4. 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.
Directions
1. 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.
2. 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.
3. Spread each Wasa with 1 tablespoon cream cheese. Top with baby spinach and 2 egg quarters. Sprinkle with pepper.
4. 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.
