Saw a recipe on the Canadian House & Home (Jan 2010 issue). I have tested it this morning and decided to improve the recipe with salmon and creme cheese.
Serve 6:
1) Place bread in a large casserole. Whisk 3 eggs, 1/2 cup milk, 1/2 tsp salt together. Carefully pour over sourdough. Cover and refrigerate at least 4 and up to 12 hours. For better results, turning the bread over once.
2) Melt 2 tbsp butter in the microwave for 2 minutes over mid-high heat. Over medium heat, cook garlic in a skillet until softened but not browned. Meanwhile, squeeze spinach well to remove water. Add to the pan and stir until combined. Add 1/4 tsp salt. Cook 1 minute, then stir in 1/2 cup milk. Cook until thickened and add cream cheese and salmon over medium heat for 3 minutes. Reserve.
3) Preheat over to 400F. Line a baking sheet with parchment paper. Place bread slices on pan and stack 2 up at a time and brush tops with some of melted butter. Bake 8 minutes or until bottoms are golden. Flip bread, brush again with remaining butter and bake another 6 minutes. Remove pan from oven.
4) Divide spinach mixture among bread slices. Make a little and deep well in the spinach and crack one egg into each well. Carefully place under broiler. Broil 3 minutes or until eggs are just starting to set. Sprinkle each egg with cheese and broil another 2 minutes or until white is fully set but yolk is still runny. Eggs will continue to cook once removed from oven.
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