Shirred Eggs With Spinach And Paprika
Start your mornings with a burst of flavor and nourishment with these delightful Baked Spinach and Egg Cups. This easy-to-make dish combines the earthy taste of baby spinach, the creaminess of eggs, and a hint of seasoning to create a perfect harmony of textures and flavors. Each bite is a delightful experience that will leave you feeling satisfied and energized for the day ahead.
— Constant Cookbook
Ingredients
- Olive oil spray
- 4 oz. baby spinach leaves, coarsely chopped (about 1 1/3 cups)
- 4 extra-large eggs
- 2 Tbs. heavy cream
- Salt and freshly ground pepper, to taste
- Paprika, to taste
Instructions
- Preheat an oven to 375°F. Coat the insides of four 6-oz. ramekins generously with olive oil spray.
- Put about 1/3 cup spinach in each ramekin and break an egg over the spinach. Drizzle 1/2 Tbs. cream over each egg and sprinkle with salt, pepper and paprika.
- Bake until the egg whites are firm and the yolks are as runny or firm as desired, 10 to 14 minutes. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).
Yield
Serves 4.
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