Recipe Details

Summary

Name: Baked Eggs On Creamed Spinach

Category: Eggs

· 1 bunch spinach (about 3/4 lb.)

· 2 T. minced onion

· 1 T. unsalted butter

· 3 T. heavy cream

· Freshly grated nutmeg to taste

· 2 large eggs

Preheat oven to 400°F and butter two 1/3− to 1/2−cup ramekins.

Discard coarse stems from spinach. In a 2− to 3−quart saucepan of boiling salted

water cook spinach 2 minutes and drain in a sieve, pressing with back of a large

spoon to remove as much water as possible. Finely chop spinach.

In a small nonstick skillet cook onion in butter over moderately low heat, stirring,

until softened. Stir in spinach, cream, nutmeg, and salt and pepper to taste and

cook, stirring, until hot. Divide creamed spinach between ramekins and break an

egg into each. On a baking sheet bake eggs in upper third of oven until whites are

cooked through, or until desired doneness, about 12 minutes. (The yolks will not

be fully cooked, which may be of concern if there is a problem with salmonella in

your area.) Season eggs with salt and pepper and serve immediately. Serves 2.