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Baked Eggs with Spinach and Cream

Source of Recipe

From "Let's Do Brunch" by Brigit Binns


Recipe Introduction

"My first baked egg experience was a revelation: hands-off eggs loaded with nourishment and flavor but without any last-minute preparation!"

List of Ingredients

â—¦ 1 tablespoon unsalted butter
â—¦ 1 ½ pounds spinach, rinsed but not dried
â—¦ 1 teaspoon olive oil
â—¦ 3 ounces prosciutto, chopped
â—¦ ¾ cup heavy cream, plus 4 teaspoons
â—¦ Salt and freshly ground pepper
â—¦ A few gratings of fresh nutmeg
â—¦ 4 large eggs
â—¦ 4 teaspoons Parmesan cheese


Recipe

Preheat the oven to 350° F. Butter four ¾-cup ramekins.

In a large saucepan, melt the butter over medium heat. A handful at a time, add the spinach, cooking until the first batch wilts before adding another handful. Cook all of the spinach until tender, about 3 minutes. Drain the spinach in a sieve, pressing gently to remove excess liquid. Transfer to a chopping board and coarsely chop.

Heat the oil in the same saucepan over medium heat. Add the prosciutto and cook, stirring occasionally, until its fat softens, about 2 minutes. Add the spinach and the ¾ cup cream and bring to a boil. Cook, stirring often, until the cream has thickened and reduced to a few tablespoons, about 4 minutes. Season with salt, pepper, and nutmeg. Divide evenly among the prepared ramekins.

Break an egg into each ramekin. Season the top of each with salt and pepper, and drizzle each with 1 teaspoon of the cream. Arrange the ramekins on a rimmed baking sheet.

Bake, watching the eggs carefully to avoid overcooking, until the whites are opaque and the yolks have firm edges and are soft in the center, about 15 minutes. Remove from the oven, sprinkle each serving with 1 teaspoon of the Parmesan, and serve.

Serves 4