The Pioneer Woman Tasty Kitchen
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Baked Eggs with Creamed Spinach

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Level: Easy

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Description

Creamy, melty, hearty perfection, these baked eggs with creamed spinach are a must-have for weekend brunch!

Ingredients

  • 6 cups Fresh Baby Spinach
  • 2 Tablespoons Unsalted Butter
  • ¼ cups Yellow Onion, Diced
  • 2 cloves Garlic, Minced
  • ½ cups Heavy Cream
  • 1 Tablespoon Whole Grain Mustard
  • Salt And Black Pepper
  • 8  Room Temperature Eggs
  • ½ cups Mozzarella Cheese, Grated
  • ¼ cups Parmesan Cheese, Grated
  • Fresh Thyme, For Garnish
  • Homemade Croutons Or Bread Crumbs, For Garnish

Preparation

Preheat oven to 400ºF. Grease 4 large ramekins (or small cast iron skillets) with nonstick spray and place them on a large baking sheet. Set aside.

In a large nonstick skillet over medium heat, add 1/4 cup of water. Add spinach and cook for about 2 minutes, tossing frequently, until wilted. Transfer to a strainer and press out any remaining liquid. Set aside.

To the same skillet, melt butter over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for an additional minute. Add spinach, heavy cream, mustard, and a generous amount of salt and black pepper. Cook for about 5 minutes until warmed through and thick. Remove from heat.

Divide spinach evenly among the prepared ramekins. Break 2 eggs into each ramekin and sprinkle with mozzarella and Parmesan cheese. Bake for about 8 minutes for runny eggs, or longer until the eggs are cooked to your liking. Remove from heat and garnish with fresh thyme and bread crumbs. Enjoy!

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