Name: Spinach Baked Eggs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: ¾ cup heavy cream; 2 garlic cloves, grated; 1 tablespoon extra virgin olive oil; 1 small shallot, thinly sliced; 3 ounces thinly sliced prosciutto, coarsely chopped; 11 ounces baby spinach (1 large box); 1 tablespoon fresh lemon juice; Salt and freshly ground black pepper to taste; 4 large eggs; Fresh Parmesan cheese for grating; Bread or toast, for serving (optional)

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Spinach Baked Eggs (an easy breakfast OR dinner!) might just become your new go-to dish for any meal of the day! This recipe brings together rich flavors and simple ingredients that can turn an ordinary breakfast or dinner into something special. Imagine pulling a warm skillet from the oven, the aroma of garlic and prosciutto filling the air, as perfectly baked eggs nestle in a bed of soft spinach. It’s like a hug on a plate! Plus, the best part? It all comes together in one pan, making clean-up a breeze. So, whether you’re starting your day or winding down in the evening, this dish is satisfying, nutritious, and so easy to whip up, you’ll find yourself craving it again and again. Let’s jump right into why this Spinach Baked Eggs (an easy breakfast OR dinner!) recipe is a winner!

Why This Recipe Works

Spinach Baked Eggs combine the luxurious creaminess of heavy cream with the earthy flavor of fresh spinach and savory prosciutto. This creates a comforting dish that is both satisfying and nutritious. The technique of cooking the eggs in a skillet allows for even cooking while ensuring the yolks remain perfectly runny. This recipe is easy to prepare, requiring minimal cleanup since it’s made in just one pan.

Why You’ll Love This Spinach Baked Eggs (an easy breakfast OR dinner!)

This dish is incredibly versatile, making it suitable for any time of day. Whether you’re whipping up a quick breakfast or a leisurely dinner, Spinach Baked Eggs deliver rich flavor and a hearty feel. The addition of fresh lemon juice brightens the dish, while the creamy texture pairs beautifully with crusty bread, making every bite a delight.

Ingredients

¾ cup heavy cream
2 garlic cloves, grated
1 tablespoon extra virgin olive oil
1 small shallot, thinly sliced
3 ounces thinly sliced prosciutto, coarsely chopped
11 ounces baby spinach (1 large box)
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper to taste
4 large eggs
Fresh Parmesan cheese for grating
Bread or toast, for serving (optional)

Preparing Your Spinach Baked Eggs

Preheat the Oven and Prepare Cream Mixture

Start by preheating your oven to 375°F. In a small saucepan, combine the heavy cream and grated garlic. Bring to a gentle simmer over medium heat, stirring occasionally for about 5 minutes or until it slightly thickens. Keep an eye on it to avoid boiling over.

Cook the Shallot and Prosciutto

Using a 10-12 inch skillet (a cast iron one works great), heat the olive oil over medium heat. Add the thinly sliced shallots and sauté until they turn light golden, which should take about 2-3 minutes. After that, toss in the coarsely chopped prosciutto and cook for another 30 seconds to infuse its flavor.

Wilt the Spinach

Next, add a handful of spinach to the skillet and stir until it wilts. Continue adding spinach gradually until you incorporate all 11 ounces. Though it may seem like a lot at first, it cooks down significantly. Season the mixture with freshly squeezed lemon juice, salt, and black pepper to taste.

Combine Cream Mixture and Spinach

Now pour the garlic cream over the spinach mixture, stirring well to coat all the ingredients evenly. Allow it to simmer for an additional 2-4 minutes, so the cream can thicken slightly.

Create Nests for Eggs

Using small bowls or ramekins, carefully crack the four eggs to prevent breaking the yolks, and then make four small nests in the spinach mixture with a spoon. Gently slide each egg into its nest, ensuring they’re snug.

Bake to Perfection

Grate fresh Parmesan over the top of the eggs, then transfer the skillet to the oven. Bake for 7-10 minutes, or until the egg whites are set but the yolks remain runny.

Serve and Enjoy

Once out of the oven, let the dish cool slightly before serving. To create the ultimate experience, serve it with crusty bread or toast, perfect for mopping up all the creamy goodness.

Serving Suggestions

Crusty sourdough bread or baguette
Soft grits or polenta
Fresh herbs like parsley or chives sprinkled on top

Tips for Success

If you’re using multiple packages of spinach, consider reducing the amount of cream to ½ cup to avoid a watery dish.
Always ensure your eggs are at room temperature for even cooking.
Keep an eye on the eggs while baking to achieve your desired level of yolk runniness.

Variations

For a different twist, substitute prosciutto with turkey bacon or sautéed mushrooms for a vegetarian option.
If you prefer a little spice, add red pepper flakes for a kick.
Incorporate other greens such as kale or Swiss chard to boost the nutritional value.

FAQs

1. Can I make this recipe ahead of time?
Yes, you can prepare the spinach mixture in advance and bake the eggs just before serving.

2. What can I substitute for heavy cream?
You can use half-and-half or coconut cream for a lighter version, but it may alter the flavor and texture slightly.

3. Is this dish gluten-free?
Yes, as long as you avoid serving it with regular bread, it can be made gluten-free.

4. Can I use frozen spinach instead of fresh?
Yes, but make sure to thaw and drain any excess moisture before using it in the recipe.

5. How should I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

Spinach Baked Eggs are more than a recipe; they’re an experience filled with flavors that invite you to gather around the table. This comforting dish is perfect for breakfast, brunch, or dinner, allowing you to enjoy a wholesome meal without any fuss. Indulge in the deliciously creamy texture of wilted spinach, savory prosciutto, and perfectly baked eggs, making your cooking endeavors rewarding and delightful.