Baked Eggs with Chorizo and Cream

Total Time:
35 min
10 min
25 min

4 servings

  • Nonstick spray, for coating the ramekins
  • 3 cups fresh baby spinach leaves
  • 1 tablespoon unsalted butter
  • Salt
  • 6 ounces fresh Mexican chorizo, chopped, or breakfast sausage
  • 4 eggs
  • 1/2 cup shredded jack cheese
  • 1/2 cup heavy cream
  • Toast or baguette, for serving
  • Special equipment: Four 6-ounce ramekins
  • Position the oven rack about 8 inches from the top and preheat to 325 degrees F. Spray the ramekins with nonstick spray.

  • Place 2 to 3 tablespoons water and the spinach, butter and a pinch salt in a microwaveable bowl. Cover the bowl and microwave on high until the spinach softens, 1 to 2 minutes. Gently mix the butter into the spinach and spoon the spinach into the ramekins, leaving any excess water behind.

  • Cook the chorizo in a small skillet over medium heat until it starts to brown, 6 to 7 minutes. Spoon the chorizo into the ramekins. Create a well in the center of each ramekin.

  • Break 1 egg into the well. Top the eggs with the cheese, and then the cream and sprinkle with salt. Place the ramekins on a baking sheet and bake, about 8 minutes. Remove the ramekins from the oven and turn on the broiler.

  • Once the broiler is hot, place the ramekins under the broiler, until the egg whites are done and the cheese is browned and bubbly, 1 to 2 minutes. Watch the eggs very carefully to make sure they don't burn. Let the ramekins cool for 1 minute before serving with toast or baguette for dunking.

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