Ingredients
Scale
- 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)
Instructions
- Preheat the oven to 375°F.
- Combine heavy cream and grated garlic in a saucepan; simmer until slightly thickened.
- Heat olive oil in a skillet; sauté shallots until golden, then add prosciutto and cook for 30 seconds.
- Stir in spinach until wilted; season with lemon juice, salt, and pepper.
- Pour the garlic cream over the spinach mixture; simmer for 2-4 minutes.
- Create nests for the eggs in the spinach; gently slide eggs into the nests.
- Grate Parmesan over eggs; bake for 7-10 minutes until whites are set and yolks are runny.
- Let cool slightly before serving with crusty bread or toast.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Reduce cream to ½ cup if using multiple packages of spinach to avoid a watery dish.
Ensure eggs are at room temperature for even cooking.
Watch the baking time to achieve preferred yolk runniness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 320
- Sugar: 2
- Sodium: 600
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 1
- Protein: 14
- Cholesterol: 300