What do you make on those days when a.) you don't have a lot of time, but you want something delicious; or b.) you’re totally out of inspiration but can't face another pizza? Answer: baked eggs! These spinach baked eggs come together easily but taste downright fancy (even if eaten in your pajamas). Don't miss the video below!
How do you make spinach baked eggs?
The process is easy. Spinach gets sautéed with prosciutto and shallots, and is then thickened with garlic cream and Parmesan. That alone would make for a killer side dish, but I transform it into dinner by cracking in some eggs, shakshuka style. The whole thing gets popped into the oven until the egg whites are set but the yolks are still runny.
Cheesy spinach egg bake
I love to serve the spinach baked eggs straight out of the skillet in the middle of the table. I find that all you really need is some crusty bread alongside for mopping up the eggs (mmm, mmm), but you can certainly add a quick one-bowl green salad or some fresh fruit to round out the meal.
Tips for making this recipe:
- You'll need a ten-to-twelve inch skillet for this recipe. I love my cast iron skillet, which provides even, consistent heat (and it looks beautiful to boot!), but any oven-proof skillet will work.
- Cracking the eggs into small bowls or ramekins before adding them to the skillet makes it easier to pour them into the skillet without breaking the yolks.
- The baking time can vary depending on how hot your skillet is when the eggs go in, as well as the type of oven you have. Check the eggs a bit early, and keep your eyes on them (the whites should be set and the yolks should be runny). Don't be concerned if they take longer than expected.
- Feel free to swap out the spinach for Swiss chard!
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!
Watch the Video!!
Get the recipe!
Spinach Baked Eggs
Ingredients
- ¾ cup heavy cream
- 2 garlic cloves, grated
- 1 tablespoon extra virgin olive oil
- 1 small shallot, thinly sliced
- 3 ounces thinly sliced prosciutto, coarsely chopped
- 11 ounces baby spinach
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper
- 4 large eggs
- Parmesan cheese for grating
- Bread or toast, for serving (optional)
Instructions
- Preheat the oven to 375˚F.
- Combine the heavy cream and garlic in a small saucepan and bring to a simmer (keep your eye on it—I can’t tell you how many times my cream has boiled over!). Let simmer, stirring occasionally, 5 minutes.
- Heat the olive oil in a 10-12-inch skillet (preferably cast iron) over medium heat. Add the shallots, and cook, stirring occasionally, until light golden, about 2-3 minutes. Add the prosciutto and let cook 30 seconds. Pile in a few handfuls of spinach and let it cook down. Keep adding the spinach until it’s all in the pan (it’ll look like it will never fit, but don’t worry, it will!). Cook until wilted. Drizzle with the lemon juice, and season with salt and pepper. Add the garlic cream and stir to coat. Spread everything into an even layer and let simmer until the cream is slightly thickened, about 2-4 minutes.
- Crack the eggs into small bowls or ramekins (this will make it easier to pour them into the skillet without breaking the yolks). Using a spoon, make 4 nests in the spinach. Slide an egg into each nest. Grate fresh Parmesan over top.
- Place the pan in the oven and bake 7-10 minutes, just until the egg whites are set but the yolks are still runny. Serve the eggs with bread or toast for mopping everything up.
Notes
- You'll need a ten-to-twelve inch skillet for this recipe. I love my cast iron skillet, which provides even, consistent heat (and it looks beautiful to boot!), but any oven-proof skillet will work.
- Cracking the eggs into small bowls or ramekins before adding them to the skillet makes it easier to pour them into the skillet without breaking the yolks.
- The baking time can vary depending on how hot your skillet is when the eggs go in, as well as the type of oven you have. Check the eggs a bit early, and keep your eyes on them (the whites should be set and the yolks should be runny). Don't be concerned if they take longer than expected.
- Feel free to swap out the spinach for Swiss chard!
I'd love to answer any of your questions and see what you're cooking!! Don't forget to give this recipe a star rating and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @nickisizemore so that I can share your creations!
Gigi says
Just made this today, I used pancetta instead of prosciutto because it’s what I had on hand, it was delicious!
Nicki Sizemore says
Hooray! I'm so happy you enjoyed. 🙂
PeeJay says
Do you have a good substitute for the heavy cream?
Would milk or half n half work? Can't wait to try this thanks
Nicki Sizemore says
Hi there! I don't recommend using milk or half and half, as they can curdle in the sauce. If you prefer, you can use coconut milk or cashew cream instead. I hope you enjoy, and keep me posted!
Michelle says
Whenever I try baking eggs in a dish like this, it always takes way longer than 7 minutes to set the whites. Like, 20 minutes just for them to no longer be raw. At which point the yolks are hard and everything else is overdone. What am I doing wrong?
Nicki Sizemore says
Thank you for your question! I would suggest letting the eggs cook for a couple of minutes on the stovetop before transferring the skillet to the oven. That will give them a jumpstart and will allow the whites to start to set up. Also, make sure that your oven has had plenty of time to preheat so that it's nice and hot when the skillet goes in. For this dish, I prefer that the egg whites are just set but still soft, with runny yolks. I hope this helps!!
Jojo says
Can't wait to make this for dinner! I love any shaksuka-esque dish. I might sprinkle some smoky paprika on...
Nicki Sizemore says
Ooooh, I love me some smoky paprika! Enjoy my love!