Baked Eggs with Spinach Parmesan (Printable)
Tender spinach meets creamy baked eggs with golden Parmesan crust
# What You'll 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 - 1.75 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 Prepare:
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. 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 texture contrast between crispy Parmesan and soft eggs is absolutely addictive
- It comes together in under 30 minutes but tastes like something from a fancy brunch spot
- You can easily scale it up for a crowd or keep it intimate for one
02 -
- Every oven is different, so start checking at 10 minutes if you like very runny yolks
- Greasing your ramekins thoroughly is crucial or the Parmesan will stick stubbornly
- The eggs continue cooking after they come out, so remove them slightly earlier than you think
03 -
- Room temperature ingredients prevent the cream from curdling when it hits the hot spinach
- Grate your Parmesan fresh from a block rather than using pre grated cheese for better melting