Description
Ina Garten’s creamed spinach and eggs blend Italian comfort with French elegance. Rich, silky eggs nestle among creamy spinach, creating a luxurious breakfast experience perfect for weekend indulgence.
Ingredients
Scale
Main Ingredients:
- 1.25 pounds fresh baby spinach, washed and spun dry
- 4 extra-large eggs
- 1 (5.2-ounce) package Boursin Garlic and Fine Herbs cheese
Dairy and Cheese:
- 0.33 cup heavy cream
- 0.33 cup grated Gruyère cheese (1 ounce)
- 1 tablespoon freshly grated Italian Parmesan cheese
- 2 tablespoons unsalted butter
Seasonings and Aromatics:
- 0.5 cup minced shallots (2 shallots)
- 2 tablespoons good olive oil
- Pinch of ground nutmeg
- Kosher salt and freshly ground black pepper
Instructions
- Warm the kitchen oven to a toasty 400°F (200°C), ensuring an ideal baking environment.
- In a spacious 12-inch sauté pan, gently melt unsalted butter and olive oil over medium heat, creating a luxurious cooking base.
- Introduce finely chopped shallots to the pan, allowing them to soften and become translucent, releasing their delicate flavor for 3 to 5 minutes.
- Gradually incorporate fresh baby spinach into the pan, tossing each handful until it wilts and reduces in volume, creating a vibrant green foundation.
- Crumble the creamy Boursin cheese into the wilted spinach, followed by heavy cream, creating a luscious, velvety sauce.
- Enhance the mixture with a whisper of ground nutmeg, kosher salt, and freshly ground black pepper, stirring consistently until the sauce transforms into a smooth, cohesive blend.
- Carefully transfer the spinach mixture to a 9 x 9-inch (23 x 23 cm) baking dish, creating gentle wells in the surface using the back of a wooden spoon.
- Delicately crack four extra-large eggs into the prepared spinach indentations, seasoning each with a sprinkle of salt and pepper.
- Generously shower the dish with grated Gruyère and Parmesan cheeses, adding a rich, golden finish.
- Slide the baking dish into the preheated oven, allowing the eggs to cook for 12 to 14 minutes, depending on desired yolk consistency.
- Remove from the oven and serve immediately, presenting a steaming, aromatic dish directly from the baking vessel.
Notes
- Seasoning is key to elevating the overall taste, so taste and adjust salt, pepper, or nutmeg before adding eggs for maximum flavor.
- Fully preheating the oven ensures even cooking and prevents undercooked or unevenly heated dishes.
- Squeeze out excess moisture from wilted spinach by pressing firmly, preventing a watery final result.
- Achieving perfect egg yolks requires careful timing: 12 minutes for runny centers, 13-14 minutes for firmer consistency.
- Opt for fresh spinach to guarantee the best texture and flavor, as frozen varieties can dilute the dish’s quality.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 455
- Sugar: 1.5g
- Sodium: 443mg
- Fat: 39.5g
- Saturated Fat: 19.8g
- Carbohydrates: 9.5g
- Fiber: 3.25g
- Protein: 13g
- Cholesterol: 267mg