Baked Eggs Spinach Parmesan (Printable)
Creamy baked eggs with wilted spinach and golden Parmesan crust. Ready in 30 minutes, this comforting dish serves four.
# What You Need:
→ Vegetables
01 - 7 oz fresh spinach, washed and roughly chopped
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
→ Dairy & Eggs
04 - 4 large eggs
05 - 1.8 oz Parmesan cheese, finely grated
06 - 1/4 cup heavy cream or whole milk
→ Pantry Staples
07 - 2 tablespoons olive oil
08 - Salt and freshly ground black pepper to taste
09 - Pinch of ground nutmeg
# How-To:
01 - Preheat oven to 375°F for even baking.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until softened and translucent, about 3 minutes. Add minced garlic and stir constantly for 30 seconds until fragrant, being careful not to brown.
03 - Add washed spinach to the skillet. Season with salt, pepper, and nutmeg. Cook, stirring occasionally, until spinach is completely wilted, about 2 minutes. Remove from heat.
04 - Distribute the spinach mixture evenly among 4 lightly greased ramekins or spread into a single 9-inch baking dish. Create a shallow well in the center of each ramekin (or 4 wells if using one dish).
05 - Carefully crack one egg into each prepared well, keeping the yolk intact.
06 - Drizzle approximately 1 tablespoon of heavy cream over each egg. Sprinkle generously with grated Parmesan, ensuring even coverage.
07 - Place in preheated oven and bake for 12-15 minutes. The whites should be fully set while yolks remain slightly runny. Adjust time by 2-3 minutes for firmer yolks.
08 - Remove from oven and let rest for 2 minutes to allow the dish to set slightly. Serve immediately while warm.
# Expert Tips:
01 -
- Everything comes together in one pan with minimal fuss and maximum comfort
- The golden Parmesan crust creates this incredible salty crunch against silky yolks
02 -
- Watch those eggs like a hawk after minute 12 because they go from perfect to overdone in the blink of an eye
- Room temperature ingredients help everything cook at the same rate for consistent results
03 -
- Grating your own Parmesan makes a massive difference over pre grated which often has anti caking agents
- Get the spinach as dry as possible before transferring to avoid watery puddles in your finished dish