Baked Eggs Spinach Parmesan (Printable)
Creamy baked eggs with wilted spinach, garlic, and golden Parmesan topping
# What You Need:
→ Vegetables
01 - 7 oz fresh spinach, washed and roughly chopped
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
→ Dairy & Eggs
04 - 4 large eggs
05 - 2 oz Parmesan cheese, finely grated
06 - 1/4 cup heavy cream (or milk)
→ Pantry
07 - 2 tbsp olive oil
08 - Salt and black pepper, to taste
09 - Pinch of ground nutmeg (optional)
# How To Make It:
01 - Preheat oven to 375°F.
02 - Heat olive oil in a large skillet over medium heat. Add onion and sauté until soft, about 3 minutes. Stir in garlic and cook 30 seconds more.
03 - Add spinach, season with salt, pepper, and nutmeg, and cook until wilted, about 2 minutes.
04 - Remove from heat and transfer the spinach mixture to 4 lightly greased ramekins or a single baking dish, spreading evenly.
05 - Make a small well in the center of each ramekin. Crack an egg into each well.
06 - Drizzle each serving with about 1 tbsp heavy cream and sprinkle generously with grated Parmesan.
07 - Bake for 12-15 minutes, or until the egg whites are just set and yolks are still slightly runny (or to preferred doneness).
08 - Let cool for 2 minutes before serving.
# Expert Advice:
01 -
- The contrast between silky egg yolks and that golden Parmesan crust makes every bite feel like a tiny celebration
- It comes together in under 30 minutes but looks impressive enough for brunch guests
02 -
- Every oven runs differently. Check at 10 minutes if yours runs hot, because overcooked yolks cannot be undone.
- The ramekins will be hot. I learned this the hard way when I grabbed one barehanded.
03 -
- Grate your Parmesan fresh from a wedge. The pre grated stuff has anti caking agents that prevent proper melting.
- Room temperature eggs blend more smoothly with the cream. Take them out of the fridge before you start prep.