Description
A simple, elegant breakfast dish featuring baked eggs over silky wilted spinach and savory cheese, perfect for brunch or a light dinner.
Ingredients
- 1 small shallot, minced
- 1 clove garlic, minced
- 1 tablespoon butter
- 10–12 oz (280–340 g) fresh spinach
- 1/3 cup (80 ml) heavy cream or crème fraîche
- 1/3 cup (35 g) grated Parmesan
- Salt, to taste
- Pepper, to taste
- A pinch of nutmeg
- 4 large eggs
- 1/4 cup (25 g) extra Parmesan or 2 tablespoons panko, optional
Instructions
- Sauté the minced shallot and garlic in butter over medium heat until soft, about 2 minutes.
- Add spinach in batches and cook until wilted, then drain and squeeze out excess moisture.
- Stir in heavy cream and Parmesan, then season with salt, pepper, and nutmeg.
- Divide the mixture into four buttered 6-oz ramekins.
- Crack one egg into each ramekin and top with extra Parmesan or panko if desired.
- Bake at 375°F (190°C) on a rimmed baking sheet for 12–15 minutes for runny yolks or 16–18 minutes for firmer yolks.
Notes
Use well-drained spinach to avoid watery ramekins. Also, high-quality cheese improves flavor and texture.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Baking
- Cuisine: American