Recipe For Cooking Baked Eggs On Creamed Spinach

Baked Toaster Oven Dishes :: Breakfast Dishes

Baked Eggs on Creamed Spinach

From the kitchen of Martin James – Copenhagen, Denmark

1 bunch spinach (about 3/4 lb.)
2 Tbsp. minced onion
1 Tbsp. unsalted butter
3 Tbsp. heavy cream
Freshly grated nutmeg to taste
2 lrg. eggs

Preheat oven to 400 degrees F and butter two 1/3- to 1/2-C. ramekins.

Discard coarse stems from spinach. In a 2- to 3-qt. saucepan of boiling salted water cook spinach 2 min. and drain in a sieve, pressing with back of a lrg. spoon to remove as much water as possible. Finely chop spinach.

In a sm. nonstick skillet cook onion in butter over moderately low heat, stirring, until softened. Stir in spinach, cream, nutmeg, and salt and pepper to taste and cook, stirring, until hot. Divide creamed spinach between ramekins and break an egg into each. On a cookie sheet bake eggs in upper third of oven until whites are cooked through, or until desired doneness, about 12 min. (The yolks will not be fully cooked, which may be of concern if there is a problem with salmonella in your area.) Season eggs with salt and pepper and serve immediately.

Serves 2.