Baked Eggs with Lemon and Parmesan Spinach
A delightful dish featuring baked eggs nestled in a vibrant bed of sautéed spinach with lemon and Parmesan, perfect for any meal of the day.
Ingredients
For the Spinach Mixture
- 1 pound spinach (fresh or frozen) If using frozen, thaw and drain well
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream Can substitute with half-and-half or plant-based cream
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice Freshly squeezed
- 1/8 teaspoon freshly grated nutmeg
- to taste salt and pepper To season the spinach mixture
- 1/2 cup grated Parmesan cheese Plus extra for topping
For the Baking
- 4 large fresh eggs
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- If using fresh spinach, wash it thoroughly and drain. If opting for frozen, thaw and squeeze out any excess moisture.
Cooking
- In an oven-safe skillet, melt the butter over medium heat. Sauté the minced garlic until fragrant and lightly golden, about 1 minute.
- Add the spinach into the skillet and stir constantly until it wilts, about 2-3 minutes. Season with salt and pepper to taste.
- Lower the heat and pour in the heavy cream, followed by the lemon zest, lemon juice, and nutmeg. Allow the mixture to simmer until it slightly thickens, approximately 5 minutes.
- Stir in the grated Parmesan, ensuring it melts into the cream and spinach. Adjust seasoning with more salt and pepper if necessary.
- Create four small wells in the spinach mixture and gently crack an egg into each well, being careful not to break the yolks. Season the eggs with salt and pepper and sprinkle additional Parmesan cheese on top.
- Transfer the skillet to the preheated oven and bake for 12 to 15 minutes until the egg whites are set but yolks remain slightly runny.
- Let the dish rest for a few minutes before serving to allow flavors to meld.
Notes
For added flavor, consider adding a pinch of crushed red pepper flakes. You can use individual ramekins for personal servings.