Ingredients
– ¼ cup butter (50g)
– 2 banana shallots, finely chopped
– 2 cloves garlic, minced
– 1 ⅓ cups baby spinach (300g)
– 1 cup heavy cream (250ml)
– ½ teaspoon grated nutmeg
– 1 teaspoon Dijon mustard
– 4 large free-range eggs
– ¼ cup Parmesan cheese (30g)
– ¼ teaspoon ground black pepper plus extra for serving
– ¼ teaspoon sea salt
– 2 tablespoons chopped flat-leaf parsley plus more for garnish
Instructions
1-Preheat oven: Preheat oven to 392°F (200°C).
2-Melt butter: Melt butter in an ovenproof skillet and cook chopped banana shallots over low to medium heat for about 10 minutes until golden, then add garlic and cook for one minute.
3-Add spinach: Add spinach in thirds, allowing each portion to wilt before adding more, and season with black pepper and salt.
4-Warm cream: In a separate saucepan, warm the heavy cream with grated nutmeg and Dijon mustard, stirring until slightly thickened.
5-Make hollows: Make four hollows in the spinach mixture, carefully crack a large free-range egg into each one.
6-Pour cream and cheese: Pour the cream around the eggs and sprinkle Parmesan cheese over the top.
7-Bake: Cover the skillet and bake for 10 minutes, then remove the lid and bake for another 5 minutes.
8-Finish and serve: Finish with chopped flat-leaf parsley and freshly cracked black pepper. Serve immediately with crusty bread.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧈 Use full-fat butter and heavy cream for best flavor and texture.
🌱 Choose baby spinach for milder taste and tender texture.
⏲️ Adjust baking time for your preferred egg doneness and cover skillet to keep eggs moist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 435
- Sugar: 0.5g
- Sodium: 357mg
- Fat: 42.4g
- Saturated Fat: 26.5g
- Carbohydrates: 7.3g
- Fiber: 0.4g
- Protein: 8.8g
- Cholesterol: 143mg