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Baked Eggs with Creamed Spinach
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Servings:
Author:
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
🧂 Ingredients
6 cups
fresh baby spinach
2 tablespoons
unsalted butter
1/4 cup
yellow onion
diced
2 cloves
of garlic
minced
1/2 cup
heavy cream
1 tablespoon
whole grain mustard
salt and black pepper
8
room temperature eggs
1/2 cup
mozzarella cheese
grated
1/4 cup
parmesan cheese
grated
fresh thyme for garnish
homemade croutons or bread crumbs
for garnish
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Instructions
1
Preheat your oven to 400 degrees F. Grease 4 large ramekins (or small cast iron
skillets) with a non-stick spray and place them on a large baking sheet. Set
aside.
2
In a large non-stick skillet over medium heat, add 1/4 cup of water. Add the
spinach and cook for about 2 minutes, tossing frequently, until wilted. Transfer
to a strainer and press out any remaining liquid. Set aside.
3
To the same skillet, melt the butter over medium heat. Add the onion and cook
until translucent, about 5 minutes. Add the garlic and cook for an additional
minute. Add the spinach, heavy cream, mustard and a generous amount of salt and
black pepper. Cook for about 5 minutes until warmed through and thick. Remove
from heat.
4
Divide the spinach evenly among the prepared ramekins. Break 2 eggs into each
ramekin and sprinkle with mozzarella and parmesan cheese. Bake for about 8
minutes for runny eggs, or cook longer until the eggs are cooked to your liking.
Remove from heat and garnish with fresh thyme and bread crumbs. Enjoy!
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