Baked Eggs with Lemon and Parmesan Spinach
A delightful dish combining baked eggs with vibrant flavors of spinach, lemon, and Parmesan cheese, perfect for any meal of the day.
Ingredients
For the Spinach Mixture
- 1 pound spinach (fresh or frozen) Fresh spinach brings vibrant color; if using frozen, thaw and squeeze out excess moisture.
- 2 tablespoons unsalted butter For sautéing garlic.
- 2 cloves garlic, minced Adds fragrant flavor.
- 1 cup heavy cream Provides luxurious texture.
- 1 tablespoon lemon zest Brightens the dish.
- 2 tablespoons lemon juice (freshly squeezed) Adds citrusy freshness.
- 1/8 teaspoon freshly grated nutmeg Adds warm spice.
- Salt and pepper to taste Enhances overall flavor.
- 1/2 cup grated Parmesan cheese (plus extra for topping) Rounds off flavors with salty richness.
For the Eggs
- 4 large fresh eggs These create runny yolks for a rich experience.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- If using fresh spinach, wash leaves thoroughly and drain well. For frozen, thaw and squeeze out excess moisture.
Cooking
- Melt butter in a 10 to 12-inch oven-safe skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Gradually incorporate spinach, stirring occasionally until wilted. Season with salt and pepper.
- Reduce heat and add heavy cream; stir in lemon zest, lemon juice, and nutmeg. Simmer until slightly thickened.
- Mix grated Parmesan cheese into spinach mixture, adjusting seasoning with salt and pepper as necessary.
- Create small wells in the spinach mixture and carefully crack eggs into each.
- Sprinkle additional Parmesan cheese over spinach, avoiding egg yolks. Bake for 12 to 15 minutes, until egg whites are set and yolks remain runny.
- Allow the dish to rest for a few minutes before serving.
Notes
Consider using a mix of cheeses for added flavor; smoked paprika can be added for a twist. Store leftovers in an airtight container in the fridge for up to 3 days.