Eggs baked in individual ramekins are an easy, cheery breakfast. You can vary the doneness of the eggs by adjusting the baking time; begin checking them after 10 minutes for soft-set eggs with runny yolks. Thick-sliced sourdough toast makes a perfect accompaniment to round out this breakfast.
Shirred Eggs with Spinach and Paprika
Olive oil spray
4 oz. (125 g) baby spinach leaves, coarsely chopped (about 1 1/3 cups)
4 extra-large eggs
2 Tbs. heavy cream
Salt and freshly ground pepper, to taste
Paprika for sprinkling
Preheat an oven to 375°F (190°C). Coat the insides of four 6-oz. (180-ml) ramekins generously with olive oil spray.
Put about 1/3 cup (1 oz./30 g) spinach in each ramekin and crack an egg into each ramekin over the spinach. Drizzle 1/2 Tbs. cream over each egg and sprinkle with salt, pepper and paprika.
Bake until the egg whites are firm and the yolks are as runny or firm as desired, 10 to 14 minutes. Serve immediately. Serves 4.
Recipe adapted from Williams-Sonoma Eat Well