Monday, April 9, 2012

Baked Spinach and Parmesan Brunch Eggs

Mmmmm...eggs and spinach.  What a perfect pairing!  While this little brunch dish is spending a little time in the oven, it gives YOU time to whip up some tasty Bloody Marys!  That makes a perfect pairing even perfect-er.  Yes, I know there is no superlative to this case there is.  A Bloody Mary makes everything better!

Baked Spinach and Parmesan Brunch Eggs

Makes 2 servings
  • 1/2 pound of fresh spinach - washed, dried, roughly chopped
  • 1 1/2 T. butter
  • 1/4 c. onion, finely chopped
  • 1 large garlic clove, minced finely
  • 1/4 c. half and half
  •  a few grinds of fresh nutmeg, or scant 1/8 t. bottled
  • 1/4 c. Parmigiano-Reggiano - yep, the good stuff!
  • freshly ground black pepper, to taste

  • 4 eggs

Preheat oven to 350 degrees.

In a large skillet over medium heat, melt the butter and add the onion and garlic..  When they start to turn translucent, add all of the spinach to the pan.  Yes, it looks like one hell of a lot of won't be when you're done.  Add the half and half, nutmeg and the pepper, stir until the spinach starts to wilt.  Remove from heat.

Divide the spinach mixture between two ramekins or oven-proof dishes.  Make a large well in the spinach, divide the parm evenly between the two ramekins; break 2 eggs into each of the ramekins - yes, right in the center.

Drizzle a little more half and half over the yolks, sprinkle a little more parm over that and bake for about 20-25 minutes, depending if you like your eggs softer or harder.  Serve.  Don't forget the Bloody Marys!  

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