Baked Eggs Spinach Parmesan (Printer-friendly)
Creamy baked eggs with wilted spinach and golden Parmesan topping, ready in under 30 minutes.
# What You’ll Need:
→ Vegetables
01 - 7 oz fresh spinach, washed and roughly chopped
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
→ Dairy & Eggs
04 - 4 large eggs
05 - 1.8 oz Parmesan cheese, finely grated
06 - 1/4 cup heavy cream (or milk)
→ Pantry
07 - 2 tbsp olive oil
08 - Salt and black pepper, to taste
09 - Pinch of ground nutmeg (optional)
# How to Make It:
01 - Preheat oven to 375°F.
02 - Heat olive oil in a large skillet over medium heat. Add onion and sauté until soft, about 3 minutes. Stir in garlic and cook 30 seconds more.
03 - Add spinach, season with salt, pepper, and nutmeg, and cook until wilted, about 2 minutes.
04 - Remove from heat and transfer the spinach mixture to 4 lightly greased ramekins or a single baking dish, spreading evenly.
05 - Make a small well in the center of each ramekin. Crack an egg into each well.
06 - Drizzle each serving with about 1 tbsp heavy cream and sprinkle generously with grated Parmesan.
07 - Bake for 12–15 minutes, or until the egg whites are just set and yolks are still slightly runny (or to preferred doneness).
08 - Let cool for 2 minutes before serving.
# Expert Tips:
01 -
- The golden Parmesan crust creates the most satisfying contrast to the tender egg yolks underneath
- Everything bakes in one dish so you spend less time cleaning and more time enjoying your morning
- These feel fancy enough for brunch guests but come together in under thirty minutes on a Tuesday
02 -
- The eggs continue cooking after they come out of the oven so pull them earlier rather than later
- Cream creates the silkiest texture but milk works perfectly fine for a lighter version
- Fresh spinach releases water as it cooks so do not add extra liquid to the pan
03 -
- Grate your own Parmesan instead of buying pre grated for better melting and deeper flavor
- Bring your eggs to room temperature before baking so they cook more evenly