Busy Mornings Call for Healthy, Hearty Veggie-Stuffed Baked Eggs in Ramekins

Adjust oven rack to middle position and heat oven to 500 degrees F. Melt butter in medium saucepan over medium heat. Add scallions, pepper and asparagus and cook, stirring occasionally, until softened, about 3 minutes. Finely chop spinach and add to saucepan. Add marinara sauce and Parmesan cheese. Stir. Season with salt and pepper to taste.  Lightly spray six 6-ounce ramekins with vegetable oil spray. Evenly divide spinach filling among ramekins. Using back of spoon, push filling 1 inch up sides of ramekins to create ⅛-inch-thick layer. Shape remaining filling in bottom of ramekin into 1 ½-inch diameter mound, making shallow indentation in center of mound large enough to hold yolk. Place filled ramekins in 13 by 9-inch glass baking dish. Bake until filling just starts to brown, about 7 minutes, rotating dish halfway through baking. While filling is heating, crack Eggland's Best eggs (taking care not to break yolks) into individual cups or bowls. Remove baking dish with ramekins from oven and place on wire rack. Gently pour eggs from cups into hot ramekins, centering yolk in filling. Lightly spray surface of each egg with oil spray and sprinkle each evenly with a pinch of salt. Return baking dish to oven and bake until whites are just opaque but still tremble (carryover heat will cook whites through), 4-6 minutes, rotating dish halfway through baking. Remove dish from oven and, using tongs, transfer ramekins to wire rack. Let stand until whites are firm and set (yolks should still be runny) Serve immediately.