SUNKEN EGGS IN A SPINACH NEST

Sunken Eggs in a Spinach Nest image

Provided by Carolyn Haas

Time 40m

Number Of Ingredients 10

1 c potatoes, cooked and sliced (2 med. potatoes)
1/2 medium onion, diced
1 clove garlic, minced
1 Tbsp olive oil
1/2 lb spinach, washed and torn
1/2 c half and half or evaporated milk
4 large eggs
1/2 c shredded edam cheese (or cheese of choice)
1-2 pinch nutmeg
salt and pepper, to taste

Steps:

1. Heat oil in skillet or pot large enough to hold all the spinach. Cook onion until softened, add garlic, cook for another minute.
2. Leave a little water clinging to the spinach when you wash it! Add spinach and stir to combine with onion and garlic. Cover pot, lower heat and steam spinach until wilted -about 3 minutes. Stir occasionally. Stir in 2/3 of the milk, remove from heat. (If too liquid, keep on heat and stir until somewhat reduced.)
3. In an oven-proof dish, spray with Pam or similar, and spread out the sliced potatoes. Season with salt and pepper. Cover with the spinach mixture. Using a spoon, make 4 egg-sized indentations in the spinach. Carefully crack an egg into each indentation. Sprinkle with nutmeg, salt and pepper. Pour the remaining milk over the spinach and add shredded cheese, being careful that the eggs are not covered.
4. Bake at 350ºF for 20-30 minutes, depending on how set you like your eggs. (NOTE: I baked mine for about 25 minutes and the eggs were completely cooked. If you like runny yolks, cook for less time.)