BAKED EGGS WITH SPINACH

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Baked Eggs with Spinach image

Categories     Milk/Cream     Egg     Breakfast     Brunch     Bake     Vegetarian     Quick & Easy     Lunch     Spinach     Ramekin     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 9

1/2 medium onion, finely chopped (1/4 cup)
2 tablespoons unsalted butter
1 1/4 pound spinach (2 bunches), coarse stems discarded and leaves coarsely chopped
1/3 cup heavy cream
1/2 teaspoon salt
1/8 teaspoon black pepper
4 large eggs
Special equipment: 4 (8-ounce) ramekins
Accompaniments: bacon and buttered toast

Steps:

  • Preheat oven to 400°F.
  • Cook onion in butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, about 5 minutes. Add spinach and cook, covered, stirring 2 or 3 times, until wilted, 2 to 3 minutes. Remove lid and cook, stirring, until excess liquid is evaporated, 2 to 4 minutes. Add cream, salt, and pepper and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes.
  • Arrange buttered ramekins in a shallow baking pan and divide spinach among them. Make an indentation in center of each and carefully crack an egg into each indentation. Bake in middle of oven until whites are just set, about 15 minutes.
  • Serve eggs in ramekins with bacon and toast.

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