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Baked Eggs with Wilted SpinachBaked Eggs with Wilted Spinach
Baked Eggs with Wilted Spinach

Baked Eggs with Wilted Spinach

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Recipe - The Fairway Market Corporate
BakedEggswithWiltedSpinach.jpg
Baked Eggs with Wilted Spinach
Prep Time15 Minutes
Servings4
Cook Time15 Minutes
Ingredients
8 eggs, 2 per ramekin
8 tbs heavy cream, 2 per ramekin
2 cups fresh spinach
Olive oil
A dash of piment d’Espellette or paprika
1/2 cup shredded Gruyere
Diamond Crystal Salt Co. Kosher Salt
Freshly ground black pepper
Directions

Pre Heat oven 400 degrees. Crack two eggs into each ramekin, add cream. Gently wilt spinach in a skillet drizzled with olive oil, divide wilted spinach between ramekins. Top with Gruyere. Season with salt and pepper and a pinch of pigment d’Espellette (or paprika) Set ramekins into deep skillet of oven safe dish, add hot water halfway up the sides of ramekins (Bain Marie), bake 12-15 minutes. Serve with crusty bread.

 

15 minutes
Prep Time
15 minutes
Cook Time
4
Servings

Directions

Pre Heat oven 400 degrees. Crack two eggs into each ramekin, add cream. Gently wilt spinach in a skillet drizzled with olive oil, divide wilted spinach between ramekins. Top with Gruyere. Season with salt and pepper and a pinch of pigment d’Espellette (or paprika) Set ramekins into deep skillet of oven safe dish, add hot water halfway up the sides of ramekins (Bain Marie), bake 12-15 minutes. Serve with crusty bread.