Creamy baked eggs with spinach
Eggs baked in a skillet of garlicky creamed spinach under a dusting of parmesan, with toast for swiping through the sauce, fancy-looking and easy.
- 25 min total
- 10 min hands-on
- Anyone can make this
- Serves 2
- About $3.52 a serving
- 630 calories
- Vegetarian
Dolly says: I’d make this on a weeknight. It’s on the table in 25 minutes.
Ingredients
For 2 servings.
- 1 tbsp butter
- 1 clove garlic, minced
- 1 package baby spinach, 5 oz
- ⅓ cup heavy cream
- 4 large eggs
- ¼ cup grated parmesan
- 4 slices sourdough bread
- 1 tbsp chives, chopped (optional)
From your pantry
- ¼ tsp salt
- 1 pinch black pepper
Each serving has about 630 calories, 29 g protein, 51 g carbs and 35 g fat, and costs about $3.52 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
- No baby spinach? Kale or arugula works.
- No grated parmesan? Parmesan wedge works.
- No sourdough bread? French bread works.
- No chives? Green onions work.
Steps
Tap an underlined word for a quick explanation.
the oven to 375°F. the garlic.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
the butter in a 10-inch oven-safe over medium heat. Add the garlic for 30 seconds, then add the spinach and salt and stir until , about 2 minutes.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Wilt. Wilting means cooking leafy greens just until they go soft and collapse. Greens shrink a lot, so a big pile of spinach becomes a small handful, and that’s normal.
How you’ll know: The leaves turn soft and deep green and slump into the pan, usually within a minute or two.
Medium heatTimer: 2 min
Dolly’s tip: Not sure your skillet can go in the oven? No plastic on the handle means yes.Pour in the cream and let it bubble for 1 minute. Make 4 wells in the spinach and crack an egg into each.
Medium heatTimer: 1 min
Sprinkle the eggs with the parmesan and pepper and move the to the oven.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
10 to 14 minutes, until the whites are set and the yolks begin to .
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Thicken. Thickening means cooking a sauce or soup until it’s less runny, by simmering it down or adding something like cornstarch. A thicker sauce clings to food instead of pooling on the plate.
How you’ll know: It coats the back of a spoon, and a line drawn through it with your finger holds its shape.
Timer: 12 min
Dolly’s tip: The white right around the yolk sets last. When it’s opaque and firm, they’re done.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
While it , toast the bread.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Scatter the chives on top and serve from the with the toast for dipping.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Dolly’s tip: The handle is oven-hot. Drape a towel over it so you remember.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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