Baked Eggs with Spinach and Cream
In short: Eggs baked in ramekins over garlicky creamed spinach with a scatter of Gruyère, with yolks that stay soft for dipping toast. It takes about 35 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 360 kcal
Baked eggs look elegant but ask very little of the cook. Spinach is wilted with shallot and garlic, spooned into ramekins with a little cream, then topped with eggs and Gruyère. A hot water bath in the oven keeps the whites tender and the yolks soft. Bring the ramekins to the table with toast fingers for dipping, and let everyone break into their own.
Instructions
- Heat the oven to 190°C (375°F) and boil a kettle of water. Butter four 250 ml (1 cup) ramekins with half the butter and stand them in a deep roasting dish.
- Melt the remaining butter in a large skillet over medium heat. Cook the shallot for 3 minutes, add the garlic for 30 seconds, then add the spinach in handfuls and cook until wilted, 2 to 3 minutes. Season with half the salt, pepper and the nutmeg, then drain off any liquid.
- Divide the spinach among the ramekins and press a shallow well into the center of each. Spoon 1 tbsp of cream into each.
- Crack 2 eggs into each ramekin. Spoon the remaining cream over the top and sprinkle with the cheese, the rest of the salt and a little pepper.
- Pour boiling water into the roasting dish to come halfway up the sides of the ramekins. Carefully slide the dish into the oven.
- Bake for 12 to 15 minutes, until the whites are just set and the yolks are still soft and wobbly. They keep cooking for a minute after you remove them.
- Lift out the ramekins with oven mitts and serve with toast fingers for dipping.
Tips
- The water bath cooks the eggs gently and keeps the whites tender. For firmer yolks, bake 3 to 4 minutes longer.
- Swap the spinach for sautéed leeks, mushrooms or wilted kale. Add a pinch of chili flakes or a spoonful of chopped chives if you like.
Questions and answers
Can I bake eggs without ramekins?
Yes. Use a small baking dish, muffin tin cups or an ovenproof skillet. Shallow layers cook faster, so check them a few minutes early.
How do I know when baked eggs are ready?
The whites should look opaque and just set with no clear jelly, while the yolks still jiggle when you shake the dish. Remember that they keep cooking in the hot ramekin.
Can I prepare baked eggs ahead?
Assemble the ramekins with the spinach and cream up to 6 hours ahead and refrigerate them. Crack in the eggs just before baking and add 2 to 3 minutes to the time.
How long does it take to make Baked Eggs with Spinach and Cream?
About 35 min in total: 15 min of preparation and 20 min of cooking.
How many calories are in Baked Eggs with Spinach and Cream?
About 360 kcal per serving, with 19 g of protein, 6 g of carbohydrates and 30 g of fat. These values are estimates.
Nutrition per serving
| Calories | 360 kcal |
|---|---|
| Protein | 19 g |
| Carbohydrates | 6 g |
| Fat | 30 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 540 mg |
Estimated values, calculated from the ingredients.
