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
Scale
- 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