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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 - Gourmet Garage 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

Shop Ingredients

Makes 4 servings
8 eggs, 2 per ramekin
Eggland's Best Eggs, Large, 12 count
Eggland's Best Eggs, Large, 12 count
$7.99
8 tbs heavy cream, 2 per ramekin
Farmland Fresh Dairies Heavy Cream, 1 pint
Farmland Fresh Dairies Heavy Cream, 1 pint
$5.99$0.37/fl oz
2 cups fresh spinach
Fresh Express Spinach, 8 oz
Fresh Express Spinach, 8 oz
$3.99$0.50/oz
Olive oil
Colavita Premium Selection Extra Virgin Olive Oil, 25.5 fl oz
Colavita Premium Selection Extra Virgin Olive Oil, 25.5 fl oz
On Sale! Limit 4
$24.99 was $25.99$0.98/fl oz
A dash of piment d’Espellette or paprika
Morton & Bassett Organic Paprika, 2 oz
Morton & Bassett Organic Paprika, 2 oz
$11.99$6.00/oz
1/2 cup shredded Gruyere
Gruyere Cheese
Gruyere Cheese
$22.21 avg/ea$21.99/lb
Diamond Crystal Salt Co. Kosher Salt
Alessi Coarse Kosher Sea Salt, 2.2 lbs
Alessi Coarse Kosher Sea Salt, 2.2 lbs
$3.49$0.10/oz
Freshly ground black pepper
Coarse Ground Black Pepper , 1.8 oz
Coarse Ground Black Pepper , 1.8 oz
$1.24 avg/ea$0.69/oz

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.