Baked Eggs with Spinach and Cream
(from dhana88’s recipe box)
Source: RecipeThing user desert.rose32
Categories: breakfast
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
Directions
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Preheat an oven to 350°F. Coat four 1/2-cup ramekins with the 1 Tbs. butter.
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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.
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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.
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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.