Baked Eggs with Lemon and Parmesan Spinach
A mouthwatering dish that combines fresh spinach with lemon zest and creamy Parmesan cheese, all topped with perfectly baked eggs.
Ingredients
Main ingredients
- 1 pound spinach (fresh or frozen) The star of the dish, bringing color and nutrients.
- 2 tablespoons unsalted butter Adds richness and flavor to the sautéed spinach.
- 2 cloves garlic, minced Infuses the dish with aromatic goodness.
- 1 cup heavy cream Creates a luscious base for the spinach and eggs.
- 1 tablespoon lemon zest Offers a burst of freshness and brightness.
- 2 tablespoons lemon juice (freshly squeezed) Enhances the overall flavor profile.
- 1/8 teaspoon freshly grated nutmeg Adds a hint of warmth and depth.
- to taste Salt and pepper Essential for seasoning.
- 1/2 cup grated Parmesan cheese (plus extra for topping) Provides a savory, cheesy goodness.
- 4 large fresh eggs The main component, creating a comforting baked egg experience.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- If using fresh spinach, wash and drain well. If using frozen, thaw and squeeze out excess moisture.
- In a skillet over medium heat, melt the butter, then sauté the minced garlic until fragrant, about 1 minute.
- Gradually add the spinach to the skillet and stir until wilted, seasoning with salt and pepper to taste.
- Reduce the heat and add the heavy cream, lemon zest, and lemon juice. Stir in the nutmeg and simmer until thickened, about 3-5 minutes.
- Incorporate the grated Parmesan cheese into the creamy spinach, adjusting the seasoning with more salt and pepper if needed.
- Create small wells in the spinach mixture, gently crack the eggs into them, and sprinkle with salt and pepper.
- Sprinkle additional Parmesan on top of the spinach and eggs.
Baking
- Place the skillet in the oven and bake for 12 to 15 minutes, until the egg whites are set but the yolks remain runny.
- Allow to rest for a few minutes before serving.
Notes
For a richer flavor, use a good quality butter and freshly grated Parmesan cheese. Customize with other greens like kale or Swiss chard. You can also add cooked bacon or sausage for an extra savory note.