Baked Eggs Spinach Parmesan (Printable)
Creamy baked eggs with wilted spinach and golden Parmesan topping
# What You Need:
→ Vegetables
01 - 7 oz fresh spinach, washed and roughly chopped
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
→ Dairy & Eggs
04 - 4 large eggs
05 - 1.75 oz Parmesan cheese, finely grated
06 - 1/4 cup heavy cream (or milk)
→ Pantry
07 - 2 tbsp olive oil
08 - Salt and black pepper, to taste
09 - Pinch of ground nutmeg (optional)
# Directions:
01 - Set oven to 375°F.
02 - Heat olive oil in a large skillet over medium heat. Add onion and sauté until soft, about 3 minutes. Stir in garlic and cook 30 seconds more.
03 - Add spinach, season with salt, pepper, and nutmeg. Cook until wilted, about 2 minutes.
04 - Transfer the spinach mixture to 4 lightly greased ramekins or a single baking dish, spreading evenly.
05 - Make a small well in the center of each ramekin. Crack an egg into each well.
06 - Drizzle each serving with about 1 tbsp heavy cream and sprinkle generously with grated Parmesan.
07 - Bake for 12–15 minutes, until the egg whites are just set and yolks are still slightly runny (or to preferred doneness).
08 - Let cool for 2 minutes before serving.
# Expert Suggestions:
01 -
- The combination of runny yolks and melted Parmesan creates this incredibly rich and satisfying dish that feels decadent despite being so simple
- You can prep everything ahead and just pop them in the oven when everyone is awake and hungry
02 -
- The eggs continue cooking after you pull them from the oven so remove them when the whites look slightly underdone for perfect runny yolks
- Individual ramekins give everyone their own portion but a single baking dish works beautifully and looks impressive served family style
03 -
- Grate your own Parmesan instead of buying pre grated for better melting and a fresher taste
- Let the dishes rest for 2 minutes after baking so the eggs set slightly and are easier to serve