Description
A delightful dish with perfectly baked eggs nestled in vibrant spinach, creamy sauce, and cheese, perfect for breakfast, brunch, or a light dinner.
Ingredients
Scale
- 4 large eggs
- 4 cups fresh spinach, washed and roughly chopped
- 1 cup heavy cream
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese, divided
- 1/2 teaspoon garlic powder
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 2 tablespoons olive oil or butter for cooking
- Optional: Crusty bread for serving
- Optional: Cherry tomatoes for garnish
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil or butter.
- Warm the remaining olive oil or butter in a skillet over medium heat, add the chopped spinach, and sauté for 2-3 minutes until wilted. Season with salt, pepper, garlic powder, and nutmeg.
- Mix the ricotta cheese, half of the grated Parmesan, and heavy cream in a bowl until smooth. Season with salt and pepper.
- Spread the sautéed spinach evenly in the bottom of the baking dish. Pour the ricotta mixture over the spinach.
- Make four small wells in the ricotta mixture and crack an egg into each well carefully.
- Sprinkle the remaining Parmesan cheese over the top.
- Bake in the oven for 20-25 minutes until the eggs are set but slightly runny.
- Remove from the oven and let sit for a couple of minutes before serving.
Notes
Consider using low-fat milk for a lighter version or substituting eggs with silken tofu for a vegan option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg