Shredded Chicken With Baked Eggs and Salsa

INGREDIENTS

• 1 cup of shredded chicken
• 4 eggs
• 1 cup chunky salsa

INSTRUCTIONS

1. Preparation: Heat oven to 400 degrees. Lightly butter inside of ramekins.
2. Evenly divide the shredded chicken between the four ramekin. Evenly divide ¾ cup of salsa between the ramekins. Gently crack an egg in each ramekin (optional: add 1 tablespoon heavy cream over the egg to prevent the possibility of the egg drying out). Place ramekin in a baking dish. Pour tap hot water into the baking dish until it reaches half way up the ramekins.
3. Bake until the egg whites and yolk is just set, about 15-18 minutes. Remove from oven and spoon remaining salsa on top.Serve immediately.

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