Baked Eggs With Spinach And Parmesan Recipe

Ingredients for Baked Eggs With Spinach And Parmesan

• Butter
• Olive Oil
• Baby Spinach Leaves
• Sea Salt
• Fresh Ground Black Pepper
• Parmesan Cheese
• 8 large eggs
• 4 tablespoons heavy cream

How to Make Baked Eggs With Spinach And Parmesan

1. Preheat oven to 200°C (400°F). Lightly grease 4 ramekins (approximately 6-ounce size) and place them on a baking tray.
2. Heat 1 tablespoon of olive oil in a medium-sized frying pan over medium heat. Add 1 cup (100g) of fresh spinach and season with salt and freshly ground black pepper to taste.
3. Cook the spinach, stirring occasionally, until it's just wilted and softened, about 2-3 minutes.
4. Drain the spinach in a colander. Once cool enough to handle, squeeze out any excess liquid thoroughly.
5. Divide the spinach evenly among the prepared ramekins.
6. Crack 2 large eggs on top of the spinach in each ramekin.
7. Pour 1 tablespoon of heavy cream over the eggs in each ramekin and sprinkle with 1 tablespoon (about 5g) of grated Parmesan cheese.
8. Bake for 10-12 minutes, or until the egg whites are set and the yolks are cooked to your liking. The egg whites should be puffed and slightly golden.
9. Serve immediately. Garnish with extra parmesan cheese and a sprinkle of fresh cracked black pepper if desired. Enjoy with a side of toast!