Creamy Spinach Baked Eggs

Ingredients

For the Creamy Spinach Base:

• 1 tbsp butter

• 2 garlic cloves, minced

• 2 cups fresh baby spinach (roughly chopped)

• ½ cup heavy cream

• ¼ cup grated Parmesan cheese

• Salt and black pepper, to taste

• Pinch of nutmeg (optional, for depth)

For the Eggs:

• 4 large eggs

• 2 tbsp shredded mozzarella or Gruyère cheese (optional, for extra creaminess)

• Chopped chives or parsley, for garnish

• Toasted bread or croissants, for serving

Instructions

1. Preheat and Prepare

1. Preheat oven to 375°F (190°C).

2. Lightly butter or oil 4 small ramekins (or one medium baking dish).

2. Make the Creamy Spinach Base

1. In a skillet over medium heat, melt butter and sauté garlic until fragrant (about 30 seconds).

2. Add spinach and cook until wilted, about 1–2 minutes.

3. Stir in heavy cream, Parmesan cheese, salt, pepper, and nutmeg (if using).

4. Simmer for 1–2 minutes until the sauce thickens slightly.

5. Spoon the creamy spinach mixture evenly into the prepared ramekins.

3. Add the Eggs

1. Create a small well in the center of each ramekin and crack one egg into each.

2. Sprinkle lightly with salt, pepper, and a bit of cheese on top if desired.

4. Bake

1. Place ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides (for gentle, even cooking).

2. Bake for 12–15 minutes, or until egg whites are set but yolks are still slightly runny (bake longer if you prefer firmer yolks).