Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I remember one chilly Sunday morning last winter, my kitchen filled with the soft aroma of sautéed spinach and melting butter. I had just come back from a brisk walk, and all I craved was something warm, simple, and nourishing. That’s when I decided to whip up my Baked Eggs with Spinach and Cream. The golden yolks, the tender spinach, and the luxurious cream made me feel instantly cozy. Since then, this recipe has become a weekend staple for me and my family a perfect blend of comfort and elegance.
This dish is so simple, yet it feels special. The way the cream embraces the spinach, the eggs baking into soft perfection… it’s pure magic. Every time I make it, I feel like I’m sharing a little bit of love with everyone around me.
Why I Love Making This Recipe
What I adore about Baked Eggs with Spinach and Cream is how effortless it is yet so indulgent. It’s a dish that makes even a lazy weekend morning feel like a treat. I love that it’s versatile you can serve it for breakfast, brunch, or even a light dinner. The combination of eggs, fresh spinach, and cream is nourishing and keeps everyone feeling satisfied.
I also love how this recipe brings people together. I’ve made it for friends on cozy Sunday mornings and for family gatherings, and it never fails to spark compliments. The simplicity is deceptive; it looks like a chef’s creation, but it’s incredibly easy to prepare.
And let’s not forget the little kitchen secrets: using fresh spinach, a touch of garlic, and good-quality cream elevates this dish from everyday to extraordinary. A sprinkle of nutmeg or a few shreds of parmesan can take it to another level.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for 4 servings:
- 4 large eggs
- 200g fresh spinach, washed and roughly chopped
- 100ml double cream (or heavy cream)
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 tbsp unsalted butter
- Salt and pepper to taste
- Pinch of freshly grated nutmeg (optional)
- 2 tbsp grated Parmesan cheese (optional)
- 4 small ramekins or an ovenproof dish
Little Kitchen Secrets:
- Use fresh spinach for a vibrant color and tender texture. Frozen spinach works too, but make sure it’s thawed and well-drained.
- Adding a pinch of nutmeg brings a warm, comforting depth to the cream.
- Preheating the ramekins slightly in the oven helps the eggs bake more evenly.
How I Make It, Step by Step
- Preheat your oven to 180°C (350°F) and lightly butter your ramekins. I like to use small individual ramekins because they make serving feel special, but a small ovenproof dish works too.
- Sauté the vegetables: In a medium skillet, melt the butter over medium heat. Add the chopped onion and cook until soft, about 3–4 minutes. Then, add the garlic and cook for another minute until fragrant.
- Add the spinach: Toss in the chopped spinach and cook until just wilted. Season lightly with salt, pepper, and a pinch of nutmeg. Let it cool slightly before adding to the ramekins.
- Prepare the ramekins: Spoon the sautéed spinach and onions evenly into each ramekin. Pour a little cream over the spinach just enough to coat it luxuriously.
- Add the eggs: Crack one egg on top of each ramekin, making sure the yolk stays intact. Sprinkle grated Parmesan on top if you like.
- Bake: Place the ramekins in a baking tray and bake for 12–15 minutes for runny yolks or 18–20 minutes for firmer yolks. The edges of the egg whites should just start to set, and the cream will be bubbling slightly.
- Serve warm: Let the ramekins cool for a minute before serving. They’re perfect with toasted sourdough or a simple side salad.
How I Serve It at Home
I love serving Baked Eggs with Spinach and Cream in the ramekins directly on the table. It feels like a special breakfast at home. A drizzle of extra virgin olive oil, a sprinkle of fresh herbs, or a few chili flakes adds a final touch.
Sometimes, I serve it alongside crusty toast or even roasted cherry tomatoes. For a full brunch experience, I pair it with fresh fruit, coffee, and maybe a little homemade jam. The dish always brings everyone together — there’s something magical about sharing these warm, comforting eggs straight from the oven.
Storage, Reheating & Make-Ahead Tips
If you want to make this ahead:
- Storage: Cover the baked eggs tightly and store in the fridge for up to 24 hours.
- Reheating: Warm gently in a low oven (150°C / 300°F) for 5–7 minutes. Avoid microwaving, as it can make the eggs rubbery.
- Make-Ahead: You can prepare the spinach and onion mixture a day ahead. Assemble the ramekins and refrigerate, then bake fresh in the morning.
This recipe is perfect for batch cooking you can scale it up for a family brunch or a cozy weekend gathering.
100-Word Short Version
Baked Eggs with Spinach and Cream is a cozy, easy breakfast or brunch dish. I sauté onions, garlic, and fresh spinach, season with salt, pepper, and a pinch of nutmeg, and layer it in buttered ramekins. Pour cream over the spinach, add a fresh egg to each ramekin, sprinkle Parmesan, and bake at 180°C until the yolks reach your preferred doneness. Serve warm with toasted bread. This simple recipe feels indulgent and comforting, perfect for weekend mornings or a special brunch. It’s versatile, nourishing, and brings everyone together around the table.
Recipe Card Section
⏱️ Time
Prep: 10 minutes
Cook: 15–20 minutes
Total: 30 minutes
🛒 Ingredients
- 4 large eggs
- 200g fresh spinach, washed and chopped
- 100ml double cream
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 tbsp unsalted butter
- Salt and pepper to taste
- Pinch of nutmeg (optional)
- 2 tbsp Parmesan cheese (optional)
- 4 small ramekins
👩🍳 Instructions
- Preheat oven to 180°C and butter ramekins.
- Melt butter in a skillet; sauté onions until soft.
- Add garlic for 1 minute.
- Add spinach; cook until wilted; season.
- Spoon spinach into ramekins; pour cream over.
- Crack one egg per ramekin; sprinkle Parmesan.
- Bake 12–15 min for runny yolk, 18–20 min for firm yolk.
- Serve warm with toast.
📝 Notes
- Use fresh spinach for best flavor.
- Nutmeg adds warm depth.
- Can be made ahead and baked fresh.
- Reheat gently in a low oven, not microwave.
🍽️ Nutrition
Calories: 250 per serving 🥚
Protein: 14g 🍳
Fat: 20g 🧈
Carbs: 5g 🍞
Fiber: 2g 🌿
Sodium: 200mg 🧂
Baked Eggs with Spinach and Cream
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
Baked Eggs with Spinach and Cream is a cozy, easy breakfast or brunch dish. Sauté onions, garlic, and fresh spinach, pour over cream, add eggs, and bake until perfectly set. This simple, indulgent recipe brings warmth and comfort to your mornings.
Ingredients
- 4 large eggs
- 200g fresh spinach, washed and chopped
- 100ml double cream
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 tbsp unsalted butter
- Salt and pepper to taste
- Pinch of nutmeg (optional)
- 2 tbsp Parmesan cheese (optional)
- 4 small ramekins
Instructions
- Preheat oven to 180°C and butter ramekins.
- Melt butter in a skillet; sauté onions until soft.
- Add garlic for 1 minute.
- Add spinach; cook until wilted; season.
- Spoon spinach into ramekins; pour cream over.
- Crack one egg per ramekin; sprinkle Parmesan.
- Bake 12–15 min for runny yolk, 18–20 min for firm yolk.
- Serve warm with toast.
Notes
Use fresh spinach for best flavor. Nutmeg adds warm depth. Can be made ahead and baked fresh. Reheat gently in a low oven, not microwave.
Nutrition
- Serving Size: 1 ramekin
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 185mg
Conclusion
Making Baked Eggs with Spinach and Cream always fills my kitchen with warmth and happiness. It’s simple, elegant, and full of love the kind of recipe that makes people linger at the table, sharing stories and laughter. Whether it’s a quiet Sunday morning or a festive brunch, this dish brings comfort, joy, and connection. Cooking is about creating memories, and this recipe does exactly that. I hope it becomes a cherished part of your mornings too.