Description
A comforting breakfast of silky spinach sauce and tender baked eggs, perfect for chilly mornings.
Ingredients
- 2 tablespoons olive oil or unsalted butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 10–12 oz fresh baby spinach (or frozen, thawed and drained)
- 1/2 cup heavy cream or a dairy alternative
- 1/2 cup grated cheese (cheddar or a melting cheese)
- 4 large eggs
- Salt and freshly ground black pepper, to taste
- Pinch of nutmeg (optional)
- 1 tablespoon lemon juice
- Toast or crusty bread, for serving
Instructions
- Heat the olive oil or butter in a medium skillet over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Stir in garlic for 30 seconds. Add the spinach in batches, letting it wilt; if using frozen, make sure excess water is squeezed out before adding.
- Pour in the heavy cream, add the grated cheese, a pinch of nutmeg, and stir until the cheese melts into a smooth, creamy sauce. Season with salt, pepper, and lemon juice. Reduce heat to low.
- Create four small wells in the spinach cream, gently crack an egg into each well, cover the skillet, and cook until the whites are set but the yolks remain soft — about 6–8 minutes. For firmer yolks, cook a couple minutes longer.
- Serve immediately: Sprinkle with extra cheese or herbs, and serve with warm toast to mop up the creamy sauce.
Notes
For best results, drain spinach well and use moderate heat to prevent curdling. Fresh eggs and a good melting cheese enhance the texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean