Ingredients
Scale
- 4 large eggs
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 1 cup shredded cheese (Gruyère or mozzarella works best)
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- A pinch of nutmeg (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Melt butter in a skillet and sauté spinach for 3-4 minutes with salt and pepper.
- Combine heavy cream, nutmeg, salt, and pepper in a bowl and whisk.
- In a baking dish, spread sautéed spinach, create wells, crack eggs into them, and pour cream mixture over.
- Sprinkle shredded cheese on top.
- Bake for 20-25 minutes until eggs are set but yolks are slightly runny.
- Let cool for a few minutes and serve warm.
Notes
- For extra flavor, consider adding herbs or spices to your liking.
- Ensure not to overbake for the perfect runny yolk.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 300mg