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Ingredients

• 8 pcs. of garlicky longganisa, casings removed
• 2 to 4 day-old pan de sal (depending on how large they are), cut into small pieces, or 2 c. of cold cooked rice
• 4 fresh button mushrooms, finely sliced
• a generous bunch of spinach, blanched for 5 minutes in boiling water, drained and excess water squeezed out, then finely sliced
• 1 onion, finely sliced
• 4 eggs
• cheese slices, as much as you like
• butter, for greasing

Instructions

1. Grease the bottom and sides of four ramekins (one cup capacity). Divide the bread (or rice) among them, pressing down to make the bread (or rice) compact.
2. Crumble the longganisa meat and cook, with no added oil, in a non-stick pan. When the meat changes color, add the mushrooms. Cook, stirring, for about 30 seconds. Add the sliced onion and cook for another 30 seconds. Add the sliced spinach. Cook over high heat until the mixture is almost dry, about five minutes. Adding salt and pepper is optional since the longganisa meat is already very highly seasoned.
3. Divide the mixture among the four ramekins. Crack an egg over each and top with cheese slices (I used Monterey Jack but I bet that local kesong puti would be even better). Bake in a 425ºF oven for seven to ten minutes or just until the egg whites are set but the yolks are still soft. The cheese would be melted by that time. Serve at once.

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