Baked Eggs with Creamed Spinach

• Vegetarian

• Produce

  • 6 cups Baby spinach, fresh
  • 2 cloves Garlic
  • 1 Thyme, fresh
  • 1/4 cup Yellow onion

• Refrigerated

  • 8 Eggs

• Condiments

  • 1 tbsp Mustard, whole grain

• Baking & Spices

  • 1 Salt and black pepper

• Bread & Baked Goods

  • 1 Croutons or bread crumbs, homemade

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/2 cup Heavy cream
  • 1/2 cup Mozzarella cheese, grated
  • 1/4 cup Parmesan cheese, grated

Found on cookingandbeer.com

Ingredients

• 6 cups fresh baby spinach
• 2 tablespoons unsalted butter
• 1/4 cup yellow onion, diced
• 2 cloves of garlic, minced
• 1/2 cup heavy cream
• 1 tablespoon whole grain mustard
• salt and black pepper
• 8 room temperature eggs
• 1/2 cup mozzarella cheese, grated
• 1/4 cup parmesan cheese, grated
• fresh thyme for garnish
• homemade croutons or bread crumbs, for garnish

Directions

• Preheat your oven to 400 degrees F. Grease 4 large ramekins (or small cast iron skillets) with a non-stick spray and place them on a large baking sheet. Set aside.
• In a large non-stick skillet over medium heat, add 1/4 cup of water. Add the spinach and cook for about 2 minutes, tossing frequently, until wilted. Transfer to a strainer and press out any remaining liquid. Set aside.
• To the same skillet, melt the butter over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for an additional minute. Add the spinach, heavy cream, mustard and a generous amount of salt and black pepper. Cook for about 5 minutes until warmed through and thick. Remove from heat.
• Divide the spinach evenly among the prepared ramekins. Break 2 eggs into each ramekin and sprinkle with mozzarella and parmesan cheese. Bake for about 8 minutes for runny eggs, or cook longer until the eggs are cooked to your liking. Remove from heat and garnish with fresh thyme and bread crumbs. Enjoy!