Active time: 30 min Start to finish: 40 min
Ingredients
Makes 4 servings
Step 1
Put oven rack in upper third of oven and preheat oven to 450°F.
Step 2
Bring 1/2 inch water to a boil in a 10- to 12-inch ovenproof heavy skillet (not cast-iron), then add half of spinach and cook, turning with tongs, until wilted, about 30 seconds. Add remaining spinach and wilt in same manner, then cook, covered, over moderately high heat until spinach is tender, about 2 minutes. Drain in a colander and cool under cold running water. Gently squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop.
Step 3
Wipe skillet dry, then cook onion and garlic in butter over moderately low heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and increase heat to moderate, then cook, stirring, until mushrooms are softened and have exuded liquid, about 3 minutes. Stir in cream, salt, pepper, nutmeg, and chopped spinach and bring to a simmer. Remove skillet from heat and make 4 large indentations in spinach mixture. Break an egg into each indentation and bake, uncovered, until egg whites are set but yolks are still runny, 7 to 10 minutes. Lightly season eggs with salt and pepper, then sprinkle with cheese.
The yolks in this recipe are not fully cooked. If salmonella is a problem in your area, bake until yolks are completely set.
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Reviews (45)
Back to TopLove this dish! The only change I make is to julienne and brown some prosciutto and add to the spinach mixture
laurieab
Tucson
12/24/2017
Excellent and easy. You can make it up ahead to the point of adding the cream and seasonings, then proceed a few minutes before you're ready to serve. Keep an eye on the eggs, they firm up quickly. Pull from oven before you think they're quite done, otherwise the yolks will set. The portion size is not generous, even with additional spinach and mushrooms. Would go well with a cucumber salad or something like that, and a big red wine.
daleewheeler
Lawrence, KS
9/9/2015
This dish was a hit an easy to make! I've already been asked to make it again!
Nichomachean
Dallas, TX
5/26/2015
I found this recipe while looking for a way to incorporate eggs into a dinner dish, and this fit the bill perfectly (although it would make a great brunch dish as well). 10oz of spinach will wilt down to a pretty small volume, so the 4 servings stated are delicate servings. It is rich though, which makes up for it.
lschmidt
Portland, OR
10/10/2014
这将是一个小太多的工作早餐but it is a great alternative to an omelet for supper. I didn't add cheese, and I used yogurt instead of cream. The spinach bed was a little dry - maybe I will substitute a little milk for some of the yogurt next time.
dbirge
NYC
4/7/2014
This was delicious with a homemade curry powder in the heavy cream. I left out the cheese because I'm broke and it was actually rich enough without it.
withsharpclaws
6/15/2012
Made this as part of our New Year's Day brunch. I didn't have any fresh spinach on hand, so I just microwaved some chopped, frozen spinach. Quick, easy and delicious. Even my "egg hating" husband loved this and wished there was more.
echick
Sunny Florida
1/1/2012
Love this recipe! A very special (but simple) breakfast, especially if entertaining guests. Must try!
StacyS
Michigan
3/10/2011
Healthy, easy and delicious!
Anonymous
11/28/2010
So awesome! I'm avoiding dairy, so I subbed coconut milk for the cream and that worked really well. I also used a shallot instead of garlic. I baked for seven minutes and the egg yolks were hard- but maybe it's because I halved the recipe. Regardless, this was really, really good! And definitely very filling.
Anonymous
West Hollywood, Ca
4/11/2010
I made this as a dinner with some wild rice and crusty french bread. I added a couple slices of turkey bacon to the saute and topped the whole thing with Parmesan and feta to bake for the last 5 minutes. I baked it in an 8"x8" Pyrex. The recipe was good, but somewhat overly rich for my tastes, even substituting 1/2 and 1/2 for heavy cream. Not sure if I'd make this one again or not.
saphirrus
Dallas, TX
4/11/2010
Seems like you could easily microwave a bag of baby spinach and dispense with the whole pot-of-boiling-water thing.
Anonymous
DC
10/22/2009
I 1.5 X's the recipe because I never thought it would feed my 13-year-old, and my boyfriend with just 1 egg for each of them. It was so rich and filling they ended up eating the 1 serving and we had left overs, yeah! I used half and half and it was great. Everyone loved it! It was great to have a breakfast that finished at the one time so we could all sit down together. Served with toast, melon w/ prosciutto and some heirloom tomatoes. Will make again and again. Would be great for entertaining.
mleholmes
Porltand, OR
7/12/2009
I made this for breakfast on a Sunday morning recently and it was very good - but not outstanding. Maybe it was because I used a 10-oz box of frozen spinach rather than fresh. In the future I will use fresh - also I'll probably use Greek yogurt instead of cream to lower the fat content. It's a good low-carb alternative for a weekend breakfast - yet with the spinach there's a lot of nutrition there.
dmmichaels
Las Vegas, Nevada, USA.
1/4/2009
I loved the idea of this dish - eggs with spinach - but it really came out just so-so. A little bland for me. I used the spinach from the box. Pul-eez, too much work for breakfast. Next time I'll increase the amount of onion, garlic, salt pepper and Parmesan cheese. I think that will increase the flavor profiles and make it a little more intense.
dmmichaels
Las Vegas, Nevada, USA.
12/21/2008
