1 1/2 cups all-purpose flour
1/2 teaspoon baking mix
8 eggs
1 1/4 teaspoons lemon juice
2 tablespoons lemon zest
3/4 cup vegetable oil
4 ounces creamed corn
1 (2 ounce) can chopped fresh spinach
In a medium pan, cool the eggs and drain over water. Stir in lemon juice, lemon zest and oil.
Arrange eggs, slices of creamed corn and spinach in a single layer on a medium baking sheet.
Bake at 375 degrees F (190 degrees C) for 2 to 3 minutes, or until eggs are cooked.