Baked Eggs With Spinach And Cream
This delightful recipe brings out the best flavors of fresh baby spinach paired with creamy eggs. With a perfect balance of textures and seasonings, these baked eggs in spinach nests make for a satisfying and wholesome dish. Enjoy the simple elegance and delicious taste of this comforting meal straight from the oven to your table.
— Constant Cookbook
Ingredients
- 1 Tbs. plus 2 tsp. unsalted butter
- 1 1/2 lb. baby spinach, large stems removed
- 4 eggs
- Salt and freshly ground pepper, to taste
- 4 tsp. heavy cream
Instructions
- Preheat an oven to 350°F. Coat four 1/2-cup ramekins with the 1 Tbs. butter.
- Bring a large saucepan of salted water to a boil over high heat. Add the spinach and cook until limp but still bright green, about 4 minutes. Drain well and rinse under cold running water. Drain again and squeeze to remove excess water. Coarsely chop the spinach.
- Divide the chopped spinach among the prepared ramekins. Dot each with 1/2 tsp. of the remaining butter. Break an egg into each ramekin and season with salt and pepper. Drizzle each with 1 tsp. of the cream. Place the ramekins on a rimmed baking sheet.
- Bake until the whites are set and the yolks are firm around the edges but still soft in the center, about 15 minutes. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Cooking from the Farmers&rsquo; Market,</i> by Tasha DeSerio &amp; Jodi Liano (Weldon Owen, 2010).
Yield
Serves 4.
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