Baked Eggs Spinach Cheese (Printable version)
Tender spinach and creamy cheese baked with eggs, perfect for breakfast or a light meal.
# What You'll Need:
→ Vegetables
01 - 5 oz fresh spinach, washed and chopped
02 - 1 small onion, finely diced
03 - 1 clove garlic, minced
→ Dairy & Eggs
04 - 4 large eggs
05 - 1/3 cup plus 1 tbsp heavy cream
06 - 2.8 oz feta cheese, crumbled
07 - 1.5 oz shredded cheddar or Gruyère cheese
→ Spices & Seasoning
08 - 1/4 tsp ground nutmeg
09 - Salt and freshly ground black pepper, to taste
→ Oils & Fats
10 - 1 tbsp olive oil
11 - Butter, for greasing
# How to Prepare:
01 - Preheat the oven to 350°F. Lightly butter four individual ramekins or a medium baking dish.
02 - Heat olive oil in a skillet over medium heat. Add diced onion and cook until translucent, about 2–3 minutes. Add minced garlic and cook for 30 seconds.
03 - Add chopped spinach to the skillet and cook until wilted, about 2 minutes. Season with ground nutmeg, salt, and pepper, then remove from heat and let cool slightly.
04 - Distribute the spinach mixture evenly among the prepared ramekins or spread it in the baking dish.
05 - Sprinkle crumbled feta and half of the shredded cheese over the spinach layer.
06 - Carefully crack one egg into each ramekin or create four wells in the baking dish and place eggs into them.
07 - Drizzle a small amount of heavy cream over each egg and top with the remaining shredded cheese.
08 - Bake in the preheated oven for 15 to 20 minutes, or until egg whites are just set and yolks remain slightly runny.
09 - Remove from oven and allow to rest for 2 minutes before serving.
# Expert advice:
01 -
- It comes together in under 30 minutes, yet tastes like you've spent hours in the kitchen
- The soft, runny yolk creates its own luxurious sauce that mingles with the creamy cheese and wilted spinach
- It works beautifully for breakfast, brunch, or even a light dinner when you want something satisfying but not heavy
02 -
- Room temperature eggs cook more evenly than cold eggs straight from the refrigerator. Take them out 10 minutes before you start cooking, and you'll have noticeably better results.
- That moment of waiting while the eggs bake is exactly when people make the mistake of turning up the heat. Resist the urge. Medium-low, patient heat is what creates that perfect barely-set white and runny yolk. Rush it, and you'll end up with a cooked-through yolk, which defeats the entire purpose.
- Don't skip the nutmeg. I know it sounds odd with eggs and spinach, but it's the magic ingredient that makes people say, "This tastes restaurant-quality." One pinch is all it takes.
03 -
- Invest in a reliable oven thermometer. Many home ovens run hotter or cooler than their dial suggests, and getting the temperature right is the single biggest factor in achieving perfect eggs.
- If you're making this for guests, you can assemble everything in the ramekins a few hours ahead, refrigerate them, and pop them straight into the oven when you're ready to eat. Just add 2-3 minutes to the baking time if they're cold.