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Creamed Spinach & Eggs

Source of Recipe

From "Modern Comfort Food" by Ina Garten


Recipe Introduction

"I've always loved Wolfgang Puck's restaurants because he does a modern take on a traditional American steakhouse, serving side dishes such as tempura onion rings and truffled French fries to go with the amazing steaks. This creamed spinach with fried eggs is inspired by one of Wolfgang's sides but I thought it would also make a great breakfast or brunch. I serve this with crusty bread or toast."

List of Ingredients

â—¦ 2 tablespoons unsalted butter
â—¦ 2 tablespoons good olive oil
â—¦ ½ cup minced shallots (2 shallots)
â—¦ 1 ¼ pounds fresh baby spinach, washed and spun dry
â—¦ 1 (5.2-ounce) package Boursin Garlic and Fine Herbs cheese
â—¦ â…“ cup heavy cream
â—¦ Pinch of ground nutmeg
â—¦ Kosher salt and freshly ground black pepper
â—¦ 4 extra-large eggs
â—¦ â…“ cup grated Gruyère cheese (1 ounce)
â—¦ 1 tablespoon freshly grated Italian Parmesan cheese



Recipe

Preheat the oven to 400 degrees.

Heat the butter and olive oil in a large (12-inch) sauté pan over medium heat. Add the shallots and cook for 3 to 5 minutes, until tender. Add the spinach in large handfuls, tossing with metal tongs to wilt each batch before adding another. After all of the spinach has been added and completely wilted, crumble the Boursin into the spinach and add the cream, nutmeg, 1 teaspoon salt, and ½ teaspoon pepper. Cook for 3 minutes, stirring often, until the cheese and cream form a sauce.

Transfer the spinach mixture to a 9 x 9-inch square or 8 x 10-inch oval baking dish. With the back of a wooden spoon, make four indentations in the spinach. Place an egg in each indentation (see note). Sprinkle the eggs with salt and pepper. Sprinkle the spinach and eggs with the Gruyère and Parmesan. Bake for 12 to 13 minutes for runny yolks or 13 to 14 minutes for yolks that are just cooked. Serve hot from the baking dish.

Serves 4



• Note:
Crack each egg into a small bowl and slide it onto the spinach to avoid breaking the yolk.