Baked Eggs in Creamy Spinach

Name: Baked Eggs in Creamy Spinach
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 2 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1/2 cup finely chopped onion; Kosher salt and freshly ground black pepper; 4 cups sliced spinach leaves; 1 cup heavy cream; 1/2 teaspoon freshly grated nutmeg; 4 tablespoons freshly grated Parmesan cheese; 4 large eggs

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Level: Easy

Total: 20 min
Active: 10 min

Yield: 2 servings

“Creamy, cheesy, nutrient-dense spinach serves as the base for the eggs in this take on shakshuka,” says Michael.

Level: Easy

Total: 20 min
Active: 10 min

Yield: 2 servings

Ingredients

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2 tablespoons extra-virgin olive oil

1/2 cup finely chopped onion

Kosher salt and freshly ground black pepper

4 cups sliced spinach leaves

1 cup heavy cream

1/2 teaspoon freshly grated nutmeg

4 tablespoons freshly grated Parmesan cheese

4 large eggs

Directions

Preheat the oven to 350˚ F.
Set a large ovenproof skillet over medium-high heat. Add the olive oil and heat to shimmering, then add the onion and a pinch of salt. Cook until translucent, about 1 minute. Add the spinach and cook until wilted, about 1 minute. Add the cream and bring to a simmer. Add the nutmeg and Parmesan and season with a pinch of salt and a twist of pepper.
Make 4 shallow depressions in the spinach mixture and carefully crack an egg into each one. Transfer the skillet to the oven and cook until the egg whites are set but the yolks are still runny, about 8 minutes. Serve immediately.

Photograph by Ed Anderson

Reprinted from Fix It With Food: Every Meal Easy? Copyright © 2021 by Michael Symon and Douglas Trattner. Photographs copyright © 2021 by Ed Anderson. Illustrations copyright © 2021 by Stanley Chow. Published by Clarkson Potter, an imprint of Random