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Baked Eggs with Baby Spinach




Source of Recipe


Skinnytaste.com


Recipe Introduction


Mike came home with a gigantic bag of spinach the other day. And he’s gotten back on the South Beach diet lately, so I was searching for something low fat and low carb to do with this spinach. I found this recipe at Skinnytaste.com and it looked perfect. We both love spinach and baked eggs, so I thought I’d give it a go. We liked it a lot. I’m thinking that stirring in a little Boursin or some of that Philadelphia Cooking Crème would be good, too. I didn’t have any shallots, so I used onion and I also used Parmesan instead of Asiago.



Recipe Link: http://www.skinnytaste.com/2012/03/baked-eggs-with-wilted-baby-spinach.html

List of Ingredients




2 t. olive oil
1/4 C. diced shallots
1 1/2 lb. baby spinach, large stems removed
4 large eggs
salt and freshly ground pepper, to taste
2 T. grated Asiago cheese + more for topping
Cooking spray


Recipe



Preheat oven to 400 degrees. Lightly spray 2 or 4 oven-safe ramekins with cooking spray. If serving as a main course, use only 2 – large enough for half the spinach and 2 eggs each.

In a large skillet over medium heat, sauté the shallots in oil until translucent. Add the spinach, salt and pepper and cook until the spinach is wilted. Add the 2 tablespoons of cheese and mix.

Place the spinach mixture in the prepared baking dishes. Make a little well in the center of the spinach and crack an egg into each well. Sprinkle with a little salt and pepper. Bake until the eggs are done to your liking – about 17 minutes. Watch them closely – they were MUCH too underdone at 17 minutes and ended up overdone at 20.

Sprinkle with additional grated cheese and serve.

Serves 2 as a main course, 4 as a starter.