Baked Eggs with Spinach and Parmesan | Easy Brunch Recipe

I’m not usually a big fan of breakfast. My husband, however, likes breakfast more than pretty much anything. We both LOVE brunch. We’re so LA.

I thought I would share one of our favorite brunch items with you. Baked Eggs with Spinach and Parmesan. Deeelicious!

Baked Eggs with Spinach and Parmesan

2 Shallots, finely chopped

1 Tablespoon of unsalted butter (plus more to grease ramekins)

1 Tablespoon of Extra Virgin Olive Oil

6 oz bag of fresh Baby Spinach

1 cup of Heavy Cream

1/2 cup grated Parmigiano-Reggiano cheese (slightly more or less, to taste)

1/4 teaspoon freshly ground nutmeg

Salt and pepper to taste

4 large brown eggs

For this recipe you’ll need four 8 oz ramekins.

Preheat oven to 375 degrees Farenheit

Cook shallots in butter and olive oil in a large saute pan over medium heat, stirring until they are translucent, about 5 minutes or so. Add the spinach, it will seem like a lot at first, but don’t worry, it’ll wilt down. Cook the spinach, stirring often, until it is completely wilted, and all the liquid has evaporated, about 5 minutes. Add cream, nutmeg, salt, and pepper, while stirring occasionally, until the mixture is slightly thickened, which should be about 4 minutes.

Place buttered ramekins on a baking sheet, and add equal amounts of the spinach to all ramekins. Then, add about a tablespoon of cheese to each ramekin, and make a slight indentation at the center. I like to crack each egg individually into a measuring cup, and then gently pour into the ramekins. Top each one with a pinch of salt, freshly cracked black pepper, and about another tablespoon of the cheese.