Description
Creamy, melty, hearty perfection, these baked eggs with creamed spinach are a must-have for weekend brunch!
Ingredients
- 6 cups Fresh Baby Spinach
- 2 Tablespoons Unsalted Butter
- ¼ cups Yellow Onion, Diced
- 2 cloves Garlic, Minced
- ½ cups Heavy Cream
- 1 Tablespoon Whole Grain Mustard
- Salt And Black Pepper
- 8 Room Temperature Eggs
- ½ cups Mozzarella Cheese, Grated
- ¼ cups Parmesan Cheese, Grated
- Fresh Thyme, For Garnish
- Homemade Croutons Or Bread Crumbs, For Garnish
Preparation
Preheat oven to 400ºF. Grease 4 large ramekins (or small cast iron skillets) with nonstick spray and place them on a large baking sheet. Set aside.
In a large nonstick skillet over medium heat, add 1/4 cup of water. Add spinach and cook for about 2 minutes, tossing frequently, until wilted. Transfer to a strainer and press out any remaining liquid. Set aside.
To the same skillet, melt butter over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for an additional minute. Add 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.
Divide 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 longer until the eggs are cooked to your liking. Remove from heat and garnish with fresh thyme and bread crumbs. Enjoy!
