Cheesy Baked Eggs with Spinach
Cheesy Baked Eggs with Spinach
Ingredients
For the Baked Eggs
- 1 tablespoon unsalted butter, melted, plus more for greasing ramekins
- 5 ounces fresh spinach, roughly chopped
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
- 8 large eggs
- 1/4 cup half-and-half
- 1/2 cup Gruyere cheese, shredded
- 1/8 teaspoon nutmeg, freshly grated, optional
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease four 6-ounce ramekins or oven-safe dishes with butter.
⏱️ 5 min•🌡️ 375 - 2
In a medium skillet, melt 1 tablespoon of butter over medium heat. Add the chopped spinach and cook, stirring occasionally, until it has wilted completely and most of the liquid has evaporated, about 3 to 5 minutes. Season the spinach with 1/4 teaspoon of kosher salt and 1/8 teaspoon of black pepper.
⏱️ 5 min
- 3
Divide the cooked spinach evenly among the four prepared ramekins, forming a bed at the bottom of each. Create a slight well in the center of the spinach in each ramekin.
⏱️ 2 min - 4
Carefully crack two large eggs into each ramekin, placing them gently into the spinach wells. Pour 1 tablespoon of half-and-half over the eggs in each ramekin. Sprinkle 2 tablespoons of shredded Gruyere cheese over the eggs in each ramekin. If using, add a pinch of freshly grated nutmeg to each.
⏱️ 3 min - 5
Place the ramekins on a baking sheet to catch any potential spills. Bake for 12 to 18 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency (runny, jammy, or firm). Cooking time will vary based on your oven and desired yolk doneness.
⏱️ 18 min•🌡️ 375
- 6
Carefully remove the ramekins from the oven. Let them cool for a minute or two before serving. Serve immediately, perhaps with a sprinkle of additional black pepper.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Baked Eggs with Spinach
Ingredients
For the Baked Eggs
- 1 tablespoon unsalted butter, melted, plus more for greasing ramekins
- 5 ounces fresh spinach, roughly chopped
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
- 8 large eggs
- 1/4 cup half-and-half
- 1/2 cup Gruyere cheese, shredded
- 1/8 teaspoon nutmeg, freshly grated, optional
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease four 6-ounce ramekins or oven-safe dishes with butter.
⏱️ 5 min•🌡️ 375 - 2
In a medium skillet, melt 1 tablespoon of butter over medium heat. Add the chopped spinach and cook, stirring occasionally, until it has wilted completely and most of the liquid has evaporated, about 3 to 5 minutes. Season the spinach with 1/4 teaspoon of kosher salt and 1/8 teaspoon of black pepper.
⏱️ 5 min - 3
Divide the cooked spinach evenly among the four prepared ramekins, forming a bed at the bottom of each. Create a slight well in the center of the spinach in each ramekin.
⏱️ 2 min - 4
Carefully crack two large eggs into each ramekin, placing them gently into the spinach wells. Pour 1 tablespoon of half-and-half over the eggs in each ramekin. Sprinkle 2 tablespoons of shredded Gruyere cheese over the eggs in each ramekin. If using, add a pinch of freshly grated nutmeg to each.
⏱️ 3 min - 5
Place the ramekins on a baking sheet to catch any potential spills. Bake for 12 to 18 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency (runny, jammy, or firm). Cooking time will vary based on your oven and desired yolk doneness.
⏱️ 18 min•🌡️ 375 - 6
Carefully remove the ramekins from the oven. Let them cool for a minute or two before serving. Serve immediately, perhaps with a sprinkle of additional black pepper.
⏱️ 2 min