Baked Eggs Spinach Parmesan (Print Version)

Creamy spinach, Parmesan, and baked eggs come together for a comforting and satisfying brunch dish.

# Ingredients:

→ Main Ingredients

01 - 1 pound fresh spinach or thawed frozen spinach squeezed of moisture
02 - 2 tablespoons unsalted butter
03 - 2 cloves garlic, minced
04 - 1 cup heavy cream
05 - 1 tablespoon freshly grated lemon zest
06 - 2 tablespoons freshly squeezed lemon juice
07 - ⅛ teaspoon freshly grated nutmeg
08 - Salt and pepper to taste
09 - ½ cup grated Parmesan cheese, plus extra for topping
10 - 4 large fresh eggs

# Steps:

01 - Preheat oven to 375°F (190°C).
02 - Wash spinach leaves thoroughly to remove dirt or grit. Drain well.
03 - Melt butter in a 10 to 12-inch oven-safe skillet over medium heat. Sauté minced garlic until fragrant, about 1 minute.
04 - Gradually add spinach to the skillet, stirring occasionally until wilted. Season with salt and pepper.
05 - Reduce heat and add heavy cream, lemon zest, and lemon juice to the skillet. Stir in nutmeg and simmer until slightly thickened.
06 - Stir grated Parmesan cheese into the spinach mixture. Taste for seasoning, and add salt and pepper as needed.
07 - Create wells in the spinach mixture and crack eggs into the wells. Season the eggs with salt and pepper.
08 - Sprinkle additional Parmesan cheese over the spinach, avoiding the egg yolks.
09 - Bake for 12 to 15 minutes until the egg whites are set, but yolks remain slightly runny.
10 - Allow the dish to rest for a few minutes before serving.

# Helpful Notes:

01 - Using fresh spinach gives a vibrant flavor, but thawed and drained frozen spinach is a convenient alternative.

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