Baked Eggs with Spinach

Name: Baked Eggs with Spinach
Ingredients: 1/2 medium onion, finely chopped (1/4 cup); 2 tablespoons unsalted butter; 1 1/4 pound spinach (2 bunches), coarse stems discarded and leaves coarsely chopped; 1/3 cup heavy cream; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 4 large eggs; Special equipment: 4 (8-ounce) ramekins; Accompaniments: bacon and buttered toast

9 ingredients

9 steps

Ingredients

1/2 medium onion, finely chopped (1/4 cup)
2 tablespoons unsalted butter
1 1/4 pound spinach (2 bunches), coarse stems discarded and leaves coarsely chopped
1/3 cup heavy cream
1/2 teaspoon salt
1/8 teaspoon black pepper
4 large eggs
Special equipment: 4 (8-ounce) ramekins
Accompaniments: bacon and buttered toast

Directions

1

Preheat oven to 400F.
2

Cook onion in butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, about 5 minutes.
3

Add spinach and cook, covered, stirring 2 or 3 times, until wilted, 2 to 3 minutes.
4

Remove lid and cook, stirring, until excess liquid is evaporated, 2 to 4 minutes.
5

Add cream, salt, and pepper and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes.
6

Arrange buttered ramekins in a shallow baking pan and divide spinach among them.
7

Make an indentation in center of each and carefully crack an egg into each indentation.
8

Bake in middle of oven until whites are just set, about 15 minutes.
9

Serve eggs in ramekins with bacon and toast.