6-Ingredient Breakfast: Baked Eggs with Spinach & Cream

Baking eggs in individual ramekins along with a little butter and cream is a classic French dish, and it’s easy to see the appeal. First of all, the cooking is hands-off, so you can put away your spatula. Also, you bake and serve the eggs in the same vessel, saving dishes.

 

The variations are endless, offering opportunities for almost any seasonal vegetable to shine. And finally, these single-serving entrees fit the bill for an easy breakfast or an elegant weekend brunch with friends.

 

Baked Eggs with Spinach & Cream

 

1 Tbs. plus 2 tsp. unsalted butter

1 1/2 lb. baby spinach, large stems removed

4 large eggs

Salt and freshly ground pepper

4 tsp. heavy cream

 

Preheat the oven to 350 degrees F. Coat four 1/2-cup ramekins with the 1 tablespoon of butter.

 

Bring a large saucepan of salted water to a boil. Add the spinach and cook until limp but still bright green, about 4 minutes. Drain well and rinse under cold running water. Drain again and squeeze to remove excess water. Coarsely chop the spinach.

 

Divide the chopped spinach among the prepared ramekins. Dot each with 1/2 teaspoon of the remaining butter. Break an egg into each ramekin and sprinkle each with 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle each with 1 teaspoon of the cream. Place the ramekins on a rimmed baking sheet.

 

Bake until the whites are set and the yolks are firm around the edges but still soft in the center, about 15 minutes. Serve right away. Serves 4.