Baked Eggs With Spinach PRINT
I loved poached eggs. I had never tried baking eggs, so when I first made this recipe I knew I had found a simple way to serve eggs over spinach. Delicious!
|Equipment needed : Ramekins, sprayed with non-stick spray (I prefer olive oil) or buttered|
|Baking tray, to set the ramekins on in the oven|
|Preheat oven to 350F|
|I don't really measure, so try to follow along with me:|
|2||eggs per serving|
|fresh spinach (use more than you think, because it wilts)*|
|minced onion (approx 1 Tbsp per serving)|
|fresh minced garlic (ootional)|
|half and half (a splash) or heavy cream|
|shredded cheese (I used a generous tablespoon...use more if you wish. Trust me, I wanted to!)|
|1-2||slices (per serving) of Canadian Bacon, cut into bite-sized cubes|
In a skillet, heat olive oil and saute onion for 1-2 minutes
Add garlic and watch that it doesn’t burn— maybe 30 seconds
Add the fresh spinach and allow to cook/wilt— between 3-5 minutes.
NOTE: If you are using frozen spinach, squeeze the excess water with a clean towel. You’ll thank me, otherwise you’ll get a watery baked egg version.
In the meantime, prepare the ramekins
Add Canadian bacon to the bottom of each ramekin
Add wilted spinach
Add a layer of cheese
Crack two eggs per serving
Add a splash of half and half (about 1 Tbsp.)
Add a little (or a lot) more shredded cheese
Put ramekins on a baking sheet and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, about 15 to 18 minutes.
My eggs turned out perfectly, with creamy yellow yolks. It all depends on how large your eggs are, how cold they were and how hot your oven works.