Spinach Baked Eggs
In this one-skillet meal, eggs are cooked “shakshuka-style” in a bed of creamy spinach and prosciutto until the whites are set but the yolks are still runny. It’s a meal that’s just as fitting on the dinner table as it is for breakfast. Make sure to have some toast or bread on hand for mopping up all the goodness, or you can serve the eggs over Grits. **The recipe calls for 11 ounces of baby spinach, which is one large box. If you use 2 five-ounce boxes, cut the amount of cream to ½ cup (or add another handful or two of spinach), otherwise the result will be a bit liquidy.
Servings: 2 -4
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
Tips:
- 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!