Description
A simple and elegant dish of tender spinach, creamy cheese, and gently set eggs, perfect for brunch or a cozy breakfast.
Ingredients
Scale
- 6–8 cups fresh spinach (about 10 oz)
- 1 tablespoon olive oil
- 1 small garlic clove, minced
- 2–3 tablespoons crème fraîche or heavy cream
- 1/3 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1–2 large eggs per ramekin
- 1 tablespoon cream, for topping
Instructions
- Preheat the oven to 375°F (190°C).
- Sauté the spinach with olive oil and minced garlic until wilted, then squeeze out excess liquid.
- Stir in crème fraîche and Parmesan, season with salt and pepper.
- Divide the spinach mixture into buttered 6-ounce ramekins, making a shallow well in each.
- Crack 1–2 eggs into each ramekin, top with an extra tablespoon of cream and a sprinkle of cheese.
- Bake in a water bath or directly on a rimmed baking sheet for 12–15 minutes until the whites are set but the yolks remain slightly soft.
Notes
Serve with crusty toasted sourdough or garlic-rubbed toast for a delightful contrast.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 370mg